How To Make Cincinnati Style Chili for Coneys & 5-Ways

Cincinnati chili is nothing like the chili you're used to. With an unusual spice blend and unique method of cooking, this midwest classic is unrivaled.

I make this easy chili in the Instant Pot and start by sautéing onions and adding tomato paste.

Then comes tomato sauce and the spices: chili powder, cumin, cinnamon, allspice, cloves, cayenne, garlic powder, oregano, salt & pepper.

Stir in the beef consommé or broth along with fresh cracked pepper.

Add raw ground beef directly to the sauce and add water and bay leaf.

Pressure cook for 30 minutes. The fat will rise to the top, but there's a lot, so I chill the chili until the fat turns solid, so it's easy to remove.

There's about 1/4" of fat on top, so scrape it off with a spoon and discard.

Because I cooked the Cincinnati chili in the Instant Pot, it's a little looser and needs to simmer for 20 minutes to thicken up.

That's it! Now use your Cincinnati chili to top Coney Hot Dogs or make your own 5-Way Chili Spaghetti.

5-Way Chili Spaghetti: Spaghetti, Cincinnati chili, onions, kidney beans & grated cheese... serve w/oyster crackers.

Coney Dog: Hot dog with natural casing, mustard, Cincinnati chili, diced onion and an unholy amount of grated cheddar cheese.