Cincinnati Chili Mac

By: The Ultimate Healthy Instant Pot Cookbook by Coco Morante

Cincinnati Chili Mac
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Nutrition Information
Per serving: 374 calories, 10 grams fat, 44 grams carbohydrates, 13 grams fiber, 30 grams protein"]
cuisine icon Keywords
30-60 min, 4 servings, 96 percent extra-lean ground beef, american, cayenne pepper, cold-pressed avocado oil, contributed, cook 25 min, dinner, drained cooked kidney beans, easy, garlic cloves, ground cinnamon, ground cloves, ground coriander, ground cumin, ground ginger, instant pot chili mac and cheese, instant pot mac and cheese, instant pot mac and cheese recipe, instant pot macaroni and cheese recipe, instant pot recipe, low-sodium roasted beef bone broth, mac and cheese recipe, mac n cheese, mac n cheese recipe, macaroni and cheese, macaroni and cheese recipe, main course, modern, mustard powder, natural cocoa powder, petite diced tomatoes and their liquid, prep 5 min, pressure cook, sauté, shredded cheddar cheese, sweet paprika, tabasco sauce, whole-wheat elbow pasta, yellow mustard, yellow onion

prep icon Prep Time
5 min
cook icon Cook Time
25 min

serving icon 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.
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