Cincinnati Chili requires about 45 minutes from start to finish. This recipe serves 8. One portion of this dish contains around 38g of protein, 23g of fat, and a total of 533 calories. 1 person found this recipe to be flavorful and satisfying. It works well as a main course. This recipe is typical of American cuisine. If you have water, no-salt-added tomato paste, ground cumin, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. The Super Bowl will be even more special with this recipe.
Combine ground round and water in a 4-quart pressure cooker; stir with a fork until thoroughly blended. Stir in tomato paste and next 12 ingredients.
Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat until pressure control rocks back and forth quickly. Reduce heat until pressure control rocks occasionally; cook 15 minutes.
Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid.
Remove and discard bay leaves, stirring well.
Serve chili over hot spaghetti, and top with cheese and onion.
Serve with oyster crackers.