Cincinnati Chili Recipe

Name: Cincinnati Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon ground red pepper; 1 teaspoon white wine vinegar; 1 teaspoon Worcestershire sauce; Hot cooked spaghetti; Shredded cheddar cheese; Chopped onion

Servings: persons

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 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon ground red pepper
1 teaspoon white wine vinegar
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Shredded cheddar cheese
Chopped onion

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.
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.
3
Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid.
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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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds ground round, 2 cups water, 2 (6-ounce) cans no-salt-added tomato paste, 1 large onion, finely chopped, and more.

Yes, Cincinnati Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cincinnati Chili

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