Instant Pot Skyline Chili Copy Cat

16 oz 80/20 ground beef chuck
1 tbsp Extra Virgin Olive Oil
1 cup, chopped Onions, raw
2 tsp Aldi Minced Garlic (by LTPACE610)
2 cup Beef broth, bouillon, consomme
2 tbsp Chili powder
.5 tsp Cumin (ground) (by IVORYGRL1)
.5 tsp Cinnamon, ground
.25 tbsp Allspice, ground (by CHUCKLES0719)
.15 tsp Cloves, ground
1 tsp, crumbled Bay Leaf
1 cup Tomato Sauce
1 tbsp Bragg Apple Cider Vinegar
1 tbsp Cocoa, dry powder, unsweetened
1 dash Salt
1 dash Pepper, black

Add olive oil to the insert pot of the Instant Pot. Press the Saute button.
Add beef and onions, breaking apart the beef as it cooks.
Once beef is brown and onions are becoming translucent, add garlic and stir to combine, cooking for one more minute.
Drain excess grease if necessary and return mixture to insert pot.
Add broth, stirring to combine.
Add remaining ingredients, except for salt and pepper, stirring to combine well.
Press the Cancel button to stop the Saute function. Place the lid on the Instant Pot.
Set the vent to the sealed position. Using the Manual setting, select a 5 minute cook time.
Once the cook time is complete, you can perform a quick release or natural release.
After pressure has released, carefully remove lid and then remove the bay leaf.
If desired, use an immersion blender to achieve consistency similar to Skyline Chili.
Add salt and pepper to taste, if needed.

Serve over cooked spaghetti. Top with shredded cheese, onions, and beans as desired.

Serving Size: Makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user WAUPEETIEFARMS.