Slow Cooker Cincinnati Chili Recipe
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 2 cups low-sodium beef broth
- 1 (8 ounce) 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
- 1lb spaghetti noodles (cooked)
- shredded cheddar cheese (for serving)
- diced white onion (for serving)
Instructions
- In a crockpot 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 possible.
- 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.
- Serve over cooked spaghetti and top with cheddar cheese and white onions if desired.
Find it online: https://blogchef.net/slow-cooker-cincinnati-chili-recipe/