The most iconic dish in Cincinnati is their chili, which is served over spaghetti with cheese on top. Although there are dozens of chili restaurants in Cincinnati, there are two places that are famous for this chili and started it all: Skyline and Gold Star. At these restaurants, you order it, three-way (over spaghetti with cheese on top, four-way (3-way with chopped raw onions or beans, five-way (3-way with both raw onions and beans. It seems that everyone who lives in Cincinnati has their personal favorite. You can even purchase the chili from either place in cans. The following Instant Pot Cincinnati Chili is very similar to the chili served in Cincinnati with all of the traditional spiced (and chocolate, believe it or not), and will become a family favorite.

Although the following recipe has a fairly long list of ingredients, it goes together quickly, and cooks only 15 minutes in the Instant Pot. You can also make it in the slow cooker (but you need to brown the ground beef, and vegetables prior to slow cooking). Once finished, it should be served over spaghetti with shredded cheddar on top (and the optional toppings), or it’s also yummy on chili dogs. Adding the beans is optional, and my family prefers it without, but you can do as you like.

12 Servings

2 pounds ground beef
1 large onion, very finely chopped
4 cloves garlic, finely minced
1 red bell pepper, finely chopped

5 cups water
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
2 15 oz. can red kidney beans, drained and rinsed, (optional)
1/4 cup chili powder
1 teaspoon red pepper flakes
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons apple cider vinegar

hot cooked spaghetti
chopped raw onion, (optional)

1. Brown the ground beef in the pan of a 6 or 8 quart Instant Pot along with the onions, garlic, and red pepper. Drain well of any fat.
2. Add the 5 cups water and remaining ingredients; stir well. Cover the pot, set the valve to sealing, and set the cycle for 15 minutes. When the cycle is finished, let the pressure release naturally.
3. Transfer to a covered container and refrigerate overnight to all the fat to harden and be removed easily and to let the flavors blend. (This can be skipped - just remove any visible fat.) Heat before serving over spaghetti and sprinkle with cheese.

Amount Per Serving
Calories 217 Calories from Fat 98
Percent Total Calories From: Fat 45% Protein 37% Carb. 18%

Nutrient Amount per Serving
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 64 mg
Sodium 399 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Sugars 0 g
Protein 20 g

Vitamin A 34% Vitamin C 39% Calcium 0% Iron 17%