Cincinnati Chili Mac
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.
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
25minutes 5minutes
Servings Prep Time
4servings 5minutes
Cook Time Passive Time
25minutes 5minutes
Ingredients
Spice Blend
  • 1tbsp sweet paprika
  • 2tsp ground cumin
  • 1 1/2tsp ground cinnamon
  • 1tsp ground coriander
  • 1tsp natural cocoa powder
  • 1tsp mustard powder
  • 1/2tsp ground ginger
  • 1/4tsp ground cloves
  • 1/4tsp cayenne pepper
Other Ingredients
  • 2tsp cold-pressed avocado oil
  • 2 garlic clovesminced
  • 1 yellow oniondiced, plus 3/4 cup chopped, for serving
  • 1lb 96 percent extra-lean ground beef
  • 2cups low-sodium roasted beef bone broth
  • 8oz whole-wheat elbow pasta
  • 14 1/2oz petite diced tomatoes and their liquidone can
  • 1 1/2cups drained cooked kidney beansor 15 oz (1 can) kidney beans, rinsed and drained
  • 3/4cup shredded Cheddar cheeseor vegan cheese shreds, for serving
  • yellow mustardfor serving
  • Tabasco saucefor serving
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