Cincinnati Chili Mac
By :The Ultimate Healthy Instant Pot Cookbook by Coco Morante
instant pot recipe, instant pot chili recipe, chili recipe, instant pot dinner recipe
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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.
instant pot recipe, instant pot chili recipe, chili recipe, instant pot dinner recipe
Votes: 1
Rating: 2
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Prep Time 5 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
4 servings
Ingredients
Spice Blend
  • 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
Other Ingredients
  • 2 tsp cold-pressed avocado oil
  • 2 garlic cloves minced
  • 1 yellow onion diced, plus 3/4 cup chopped, for serving
  • 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 one can
  • 1 1/2 cups drained cooked kidney beans or 15 oz (1 can) kidney beans, rinsed and drained
  • 3/4 cup shredded Cheddar cheese or vegan cheese shreds, for serving
  • yellow mustard for serving
  • Tabasco sauce for serving
Prep Time 5 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
4 servings
Ingredients
Spice Blend
  • 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
Other Ingredients
  • 2 tsp cold-pressed avocado oil
  • 2 garlic cloves minced
  • 1 yellow onion diced, plus 3/4 cup chopped, for serving
  • 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 one can
  • 1 1/2 cups drained cooked kidney beans or 15 oz (1 can) kidney beans, rinsed and drained
  • 3/4 cup shredded Cheddar cheese or vegan cheese shreds, for serving
  • yellow mustard for serving
  • Tabasco sauce for serving
instant pot recipe, instant pot chili recipe, chili recipe, instant pot dinner recipe
Votes: 1
Rating: 2
Rate this recipe!
Instructions
  1. To make the spice blend: In a small bowl, stir together the paprika, cumin, cinnamon, coriander, cocoa powder, mustard powder, ginger, cloves, and cayenne.
  2. Select the Sauté setting on the Instant Pot and heat the oil and garlic for 2 minutes, until the garlic is bubbling but not browned. Add the diced onion and sauté. for about 2 minutes, until it begins to soften. Add the beef and sauté. for 3 minutes, using a wooden spoon to break up the meat as 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.
  3. Pour in the broth, using a wooden spoon or spatula to nudge any browned 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 the tomatoes and their liquid and the kidney beans evenly over the ground beef and pasta mixture. Do not stir them in.
  4. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 6 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  5. When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir the chili mac to combine. Let sit for 5 minutes, then stir once more.
Recipe Notes

Nutrition Information
Per serving: 374 calories, 10 grams fat, 44 grams carbohydrates, 13 grams fiber, 30 grams protein

4 replies
  1. NadiaGat
    NadiaGat says:

    Burn message then added more liquid.
    Strange cinnamon and coco powder taste – not inedible but just not my sort of thing. Pleased I tried it though.

  2. Raymond Leiter
    Raymond Leiter says:

    This recipe isn’t very well thought out. I tried this recipe the way it’s written and got the “BURN” message. I use an 8 qt. Ultra and this recipe only calls for 2 cups bone broth. While the 2 cups is sufficient for many recipes — NOT this one.
    I’m sure it has to do with the pasta and beans. I did the layering but that isn’t sufficient without more liquid. This recipe should either be updated or removed from the site.
    In addition, the cinnamon/coco combination isn’t right for chili — check with the experts on chili if you’re not sure. (The cinnamon/coco combination falls outside the realm of preference).

  3. Mair Brosius
    Mair Brosius says:

    Made this recipe today and bumped up the liquid by one cup due to the other comments. Tastes like Cincinnati Chili to me and my husband. Tasty meal! Will make again. (FYI – Cincinnati Chili does not taste like your traditional chili made with chili powder )

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