These Cincinnati chili fries are perfect to serve for football season. Cincinnati chili is great as it is traditionally served over spaghetti but it is so good over French fries as well. The chili is prepared in the slow cooker and then spooned over the cooked fries and topped with shredded cheddar cheese and diced onion. If you are not familiar with Cincinnati chili it is chili that gets a lot of flavor from ingredients such as ground cloves, cinnamon, and cocoa powder. You can use whatever type of French fries you want for this recipe. Enjoy.
- 2 cups low-sodium beef broth
- 1 (8 ounces) can tomato sauce
- ¼ cup tomato paste
- 2 tablespoons apple cider vinegar
- 2 tablespoons chili powder
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon allspice
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 garlic cloves (minced)
- 1 large yellow onion (diced)
- 2lbs lean ground beef
- shredded cheddar cheese (for serving)
- diced white onion (for serving)
- 1 ½ lbs frozen French fries
- In a slow cooker whisk together beef broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt, and pepper. Stir in garlic and yellow onion. Crumble the ground beef into the sauce and carefully stir to combine. Cover and cook on low for 8 hours or on high or for 6 hours on low. Stir a couple of times while cooking if you can.
- If the chili looks to greasy use a few paper towels to blot the grease from the top of the chili about an hour before serving. If there is too much liquid, let the chili cook with the top part off for the last 30 minutes.
- Place the French fries onto a large baking sheet and cook according to package directions. Once the fries have finished cooking. Top them with the chili, shredded cheddar cheese, and diced onion.