Cincinnati Chili

Ingredients

• 2 lbs. ground beef
• 8 oz tomato sauce
• 6 oz tomato paste
• 1 1/2 tbs chili powder
• 1 tsp cinnamon
• 1 tsp black pepper
• 1 tsp salt
• 5 bay leaves
• 20 whole allspice or 1/8 tsp ground allspice
• 1/2 tsp minced garlic - optional
• dark red kidney beans - optional
• Spaghetti
• 3.5 - 4 cups of water

Optional Toppings

• shredded medium cheddar cheese
• oyster crackers
• diced onions

Stovetop Instructions

1. Brown the ground beef and drain most of the fat.
2. Add all spices, tomato paste, tomato sauce and water. If using whole allspice put them in a tea ball.
3. Add the water and simmer in a dutch oven for 3 hours. If using an Instant Pot saute the ground beef then add everything to the Instant Pot and
4. If adding beans add them 30 minutes before serving until they're heated through.
5. Serve over spaghetti with cheddar cheese and other toppings.

Instant Pot Instructions

1. Saute on medium heat and brown the ground beef. Drain most of the fat.
2. Turn off the saute function and add all spices, tomato sauce and water. Save the tomato paste until the end.
3. Cook on manual for 15 minutes and let the pressure come down for 15 minutes for releasing.
4. Stir in the tomato paste and beans if adding them and saute for 10 minutes.
5. Serve over spaghetti with cheddar cheese and other toppings.