Cincinnati chili is native to the state of Ohio and is typically eaten over spaghetti or on hot dogs.
INGREDIENTS | SERVES 4–6
1 tablespoon olive oil
1 onion, chopped
1 12-ounce package frozen veggie burger crumbles
1 clove garlic, minced
1 cup tomato sauce
1 cup water
2 tablespoons red wine vinegar
2 tablespoons chili powder
½ teaspoon cumin
½ teaspoon ground cinnamon
½ teaspoon paprika
½ teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
16 ounces cooked spaghetti
Optional: shredded Cheddar, or vegan Cheddar, such as Daiya Cheddar Style Shreds
Optional: diced white onion or beans
Heat the oil in the pressure cooker over medium heat. Add the onions and sauté about 3 minutes. Add the burger crumbles and garlic and cook until the crumbles are heated.
Add the tomato sauce, water, vinegar, chili powder, cumin, cinnamon, paprika, allspice, light brown sugar, cocoa powder, and hot sauce. Lock the lid into place; bring to high pressure and maintain for 5 minutes. Quick-release the pressure and remove the lid.
Continue to simmer, without the lid, until the sauce has thickened.
Serve over cooked pasta and topped with cheese and onions, if desired.
Calories: 380 | Fat: 9g | Protein: 24g | Sodium: 740mg | Carbohydrates: 54g | Fiber: 9g
Ways to Serve
Cincinnati chili is known for being served up to five ways: “Two-way” means chili and spaghetti; “three-way” means chili, spaghetti, and cheese; “four-way” means chili, spaghetti, cheese, and onions or beans; and “five-way” means all of the above!