Cincinnati chili is a regional favorite worthy of a national stage – The Washington Post

To cook in a 6-quart Instant Pot or other multicooker, set to SAUTE (high) and add 1 tablespoon of vegetable oil. Once it starts to ripple, add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and saute until aromatic, about 1 minute, stirring constantly. Add the beef and saute, stirring frequently until somewhat broken up and most of the pink is gone, 3 to 5 minutes. If needed, add a splash of water to scrape up any browned bits on the bottom of the insert. Add the tomato sauce, bay leaf, chocolate, vinegar, Worcestershire sauce, salt, cinnamon, cayenne pepper, cumin, black pepper, allspice and cloves, stirring constantly until the meat is separated. Press CANCEL to turn off the heat.