2 tablespoons vegetable oil
1 1/2 pounds ground beef (80% lean)
1 large onion, minced
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
1 cups low sodium chicken broth
1 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)
1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced
Plug in the IP with insert set in place.
Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
Once the beef has browned and is broken up, add the garlic, followed by the spices – chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt. Stir to combine and cook until fragrant, about 30 seconds.
Press MANUAL and adjust the time to 20 minutes on HIGH pressure.
Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).
Press SAUTE on IP and season with salt and hot sauce to taste.
To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.