Cincinnati Chili Mac

By: The Ultimate Healthy Instant Pot Cookbook by Coco Morante

This version of chili mac is amazingly easy to make: the noodles, beef, and other ingredients all cook in the same pot, and it takes about a half hour from start to finish. The dish gets a flavor boost from the unusual cinnamon-spiked spice blend that makes Cincinnati chili so special. Serve it in the classic style, with shredded cheese and diced onions on top. If you’re craving traditional chili mac, look to the recipe Notes for that variation, as well as for a tip on using gluten-free noodles.

Cuisine

American, Modern

Course

Dinner, Main Course

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

5 min

Cook Time

25 min

Servings

4 servings

Ingredients

1 tbsp sweet paprika
2 tsp ground cumin
1 1/2 tsp ground cinnamon
1 tsp ground coriander
1 tsp natural cocoa powder
1 tsp mustard powder
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp cayenne pepper
2 tsp cold-pressed avocado oil
2 garlic cloves
1 yellow onion
1 lb 96 percent extra-lean ground beef
2 cups low-sodium roasted beef bone broth
8 oz whole-wheat elbow pasta
14 1/2 oz petite diced tomatoes and their liquid
1 1/2 cups drained cooked kidney beans
3/4 cup shredded Cheddar cheese
yellow mustard
Tabasco sauce

Instructions

To make the spice blend: In a small bowl, stir together the paprika, cumin, cinnamon, coriander, cocoa powder, mustard powder, ginger, cloves, and cayenne.
Select the Sauté setting on the Instant Pot and heat the oil and garlicfor 2 minutes, until the garlic is bubbling but not browned. Add the dicedonion and sauté. for about 2 minutes, until it begins to soften. Add thebeef and sauté. for 3 minutes, using a wooden spoon to break up the meatas it cooks. Stir in the spice blend and sauté. for about 2 more minutes,until the beef is mostly cooked through and the spices are aromatic.
Pour in the broth, using a wooden spoon or spatula to nudge anybrowned bits from the bottom of the pot. Add the pasta in an even layer,using the spoon to nudge the noodles under the liquid as much as possible.It’s fine if a few pieces are sticking up out of the water. Pour thetomatoes and their liquid and the kidney beans evenly over the groundbeef and pasta mixture. Do not stir them in.
Secure the lid and set the Pressure Release to Sealing. Press theCancel button to reset the cooking program, then select the PressureCook or Manual setting and set the cooking time for 6 minutes at highpressure. (The pot will take about 10 minutes to come up to pressurebefore the cooking program begins.)
When the cooking program ends, let the pressure release naturallyfor 5 minutes, then move the Pressure Release to Venting to release anyremaining steam. Open the pot and stir the chili mac to combine. Let sitfor 5 minutes, then stir once more.