Cincinnati-Style Chili

It’s been cold and windy the past few days. Perfect weather for Cincinnati-style chili. Although, chili is great to eat in summer too, due to the availability of garden fresh vegetables.

And there are so many ways to make it. White, crockpot, BBQ, and classic are just a few of the options. But there are even Paleo and vegetarian versions. Furthermore, each recipe varies in the length of time to cook, from 30 minutes to several hours.

Which brings me to the different methods of cooking chili: Instant Pot, pressure cooker, stove-top, and slow cooker. Though, there are possibly even ways to cook it in the oven.

Although, most of my cooking history, I’ve made chili on the stove. Until recently. You see, our neighbors gifted us with an electric pressure cooker. But my husband was the only one to try it out, and he loved it immensely. So, after watching and tasting his results, I made this Cincinnati-style chili in the electric pressure cooker to save time.

Ingredients for Cincinnati-Style Chili:

• 1 lb ground beef
• 1 onion, chopped
• 2 (14.5 oz) cans whole tomatoes, pulsed
• 1 (14.5 oz) cans tomato sauce
• 2 tbsp chili powder
• 1 tbsp fresh garlic minced
• 2 (15 or 16 oz) cans of kidney beans, rinsed and drained
• 1 1/2 tsp ground cumin
• 1/4 tsp each of salt and pepper
• 1 tbsp extra virgin olive oil
• ~ 10 oz angel hair pasta
• 1 (15.25 oz) can of whole kernel corn, drained
• 2 fresh tomatoes, diced and seeded
• 1 cup sour cream or plain Greek yogurt
• shredded Mexican blend cheese

Putting it All Together:

• Put the olive oil in the pressure cooker; then add the garlic, onion, and beef, and turn the pressure cooker on saute and beef, cooking until beef is brown; stirring occasionally.
• Next, stir in the rest of the ingredients, except the pasta. And cover and lock the pressure cooker, pushing button for pressure, still on beef; and it will cook for ~30 mins.
• When the chili is finished, cook the angel hair pasta according to the package instructions; drain when cooked to al dente.
• And spoon ~ 3/4 cup chili over ~ 1 cup noodles. Top with shredded Mexican blend cheese, chopped onion, sour cream, fresh chopped tomatoes, etc.

Cooking this in the electric pressure cooker cut my cooking time in half. So, if you’re short on time, that’s a definite plus. Also, originally I got this recipe from Betty Crocker’s Cookbook the 9th edition, printed in 2000. But I couldn’t find a link to it online.

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