Step 1

Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in the onions and saute for 4-5 minutes. Turn off the Instant Pot. Stir in the chili powder, cocoa, garlic, cinnamon, cumin, allspice and cloves.

Step 2

Pour in the broth and scrape the bottom of the pot. Add in the vinegar, Worcestershire, salt, cayenne and ground beef. Use a spoon (I use this tool*) to break up the meat. Add in the bay leaves and tomato paste.

Step 3

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up let the pot sit for 10 more minutes and then move the valve to venting. Remove the lid.

Step 4

Add in the tomato sauce. Break up the meat. Turn Instant Pot to saute setting on LESS. Simmer the contents of the pot for 30 minutes. During this time you can stir every 5 minutes or so. The meat sauce will reduce down significantly.

Step 5

While the sauce is simmering prepare your other ingredients.

Step 6

To serve place a hot dog in a bun and squirt a little mustard over the top, sprinkle onions on top, ladle a scoop of chili on top and then top with a generous portion of grated cheddar cheese. Eat and enjoy!

Step 7

Store leftovers in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.