Name: Cincinnati Chili
Yield: 6 to 8 servings
Ingredients: 2 pounds ground round; 2 cups water; 2 (6-ounce) cans no-salt-added tomato paste; 1 large onion, finely chopped; 1 clove garlic, minced; 2 large bay leaves; 3 tablespoons chili powder; 1 tablespoon ground cumin; 2 teaspoons ground allspice; 1 ½ teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon pepper; ¼ teaspoon ground red pepper; 1 teaspoon white wine vinegar; 1 teaspoon Worcestershire sauce; Hot cooked spaghetti; Shredded cheddar cheese; Chopped onion

Step 1

Combine ground round and water in a 4-quart pressure cooker; stir with a fork until thoroughly blended. Stir in tomato paste and next 12 ingredients.

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Step 2

Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 15 minutes.
Step 3

Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid.
Step 4

Remove and discard bay leaves, stirring well. Serve chili over hot spaghetti, and top with cheese and onion. Serve with oyster crackers.

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Cincinnati Chili

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