Slow Cooker Cincinnati Chili
A Midwest favorite, Cincinnati chili is not a traditional chili; but no less delicious! The warm spices in this beef chili are perfect served on hot dogs or our favorite way on top of spaghetti with beans, cheese and onions! This slow cooker version makes getting dinner ready a breeze, mix ingredients; set it and forget it.
2 pounds lean ground beef2 cups chicken broth2 (14.5 ounce) cans Red Gold® Crushed Tomatoes 15 oz, or 1 (28 ounce) can2 (6 ounce) cans Red Gold® Tomato Paste 6 oz, or 1 (12 ounce) can1 1/2 teaspoons apple cider vinegar1 tablespoon Worcestershire sauce1 tablespoon chili powder1 tablespoon cocoa powder, dark and unsweetened variety1 tablespoon smoked paprika1 teaspoon cayenne pepper, or less for milder spice1/2 teaspoon garlic powder1 1/2 teaspoons cinnamon2 teaspoons ground cumin1 1/2 teaspoons ground allspice1 small onion, chopped1 1/2 teaspoons kosher salt2 bay leavesKosher salt and freshly ground black pepper to taste2 cups shredded cheddar cheese1 (16 ounce) box spaghetti, cookedchopped onion, for serving1 (15 ounce) can red kidney beans, drained and rinsed for serving
- In a large slow cooker, add chicken broth and ground beef. Stir until ground is broken up into small pieces.
- Add the crushed tomatoes, tomato paste, vinegar, Worcestershire sauce, chili powder, cocoa powder, paprika, cayenne, garlic powder, cinnamon, cumin, allspice, and chopped onion. Season with salt and fresh ground black pepper and add the bay leaves. Stir all until well combined.
- Cover and cook on low for 6-8 hours.
Cook's Note: If chili has too much grease for your taste; absorb excess grease with paper towels before serving. Chili can be reheated and kept in the refrigerator for up to 4 days. It can also be frozen up to 3 months.
Chili 3 way: Serve over spaghetti and top with chili and shredded cheese.
Chili 4 way: Serve over spaghetti, top with chili, cheese and onions or serve over spaghetti
Chili 5 way: Serve over spaghetti, top with chili, beans, onion and cheese