Cincinnati Chili made with Gardein Plant Based Ground Be’f

Cincinnati Chili is a staple for southwest Ohioans! It is has a super unique taste & texture, and I’m willing to be it is like no other chili you’ve had before. The key ingredients are cinnamon and unsweetened chocolate… like I said… it’s very unique! When making Cincinnati chili you don’t brown the meat or sauté the onions, so it is fairly easy to make, and this version comes together in less than 30 minutes. It is made with Gardein® plant based ground be’f, which is a wonderful meat alternative that contains 18g protein per serving. Cincinnati Chili is traditionally served over a big pile of spaghetti and topped with a mountain of freshly grated cheddar cheese.

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Step 1

In your pressure cooker combine Gardein® plant based ground be’f, onion, carrots, tomato paste, chocolate, spices, bay leaf, sugar, salt, vinegar, oil, Worcestershire, and vegetable broth. Place on the lid, making sure the steam valve is closed, and pressure cook on high for 15 minutes.

Step 2

While the chili is cooking, boil a pot of water and cook the spaghetti as directed on the package!

Step 3

Finely grate up the block of mild cheddar cheese. Freshly grated cheese is a necessary component for serving Cincinnati chili so resist the urge to buy pre-shredded cheese.

Step 4

When the chili has finished cooking, release the steam valve. Remove the bay leaf from the chili, then immersion blend. Cincinnati chili is known for its smooth texture, but don’t blend it completely. Just make sure there are no large chunks.