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4.75
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4
votes
Slow Cooker Cincinnati Chili
This flavorful chili makes a great topping for spaghetti or hot dogs.
Prep Time
25
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
25
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
8
Calories:
350
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
2
lbs.
80/20 ground beef
browned and drained
1
large white onion
diced
3
cloves
garlic
Minced
4.5
oz.
tomato paste
15
oz.
can tomato sauce
1
tbsp.
garlic powder
1
tsp.
onion powder
1
tsp.
ground cinnamon
1
tsp.
ground cumin
2
Tbsp.
dark chili powder
¼
tsp.
cloves
¼
Teaspoon
allspice
¼
Teaspoon
cayenne pepper
1
Tbsp.
brown sugar
1
Tbsp.
unsweetened cocoa powder
1
tsp.
salt
1
tsp.
black pepper
2
cups
beef stock
1
Tbsp.
Worcestershire sauce
1
Tbsp.
apple cider vinegar
For serving:
cooked spaghetti noodles
shredded cheddar cheese
diced white onion
canned kidney beans
drained, rinsed and warmed
Instructions
Add the browned and drained ground beef to the slow cooker
Add in the onion, garlic, spices, tomato paste, tomato sauce, beef stock, worcestershire sauce and apple cider vinegar. Stir until combined.
Cook on HIGH for 3 hours or LOW 5 hours.
Serve hot by itself or over spaghetti with your favorite toppings. Enjoy!
Video
Notes
Other topping ideas are jalapeno, green onions, hot sauce and oyster crackers
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
Reheat on the stovetop or in the microwave.
Nutritional values do not include spaghetti or toppings; it's just for the chili.
Nutrition
Calories:
350
kcal
|
Carbohydrates:
13
g
|
Protein:
23
g
|
Fat:
23
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
81
mg
|
Sodium:
927
mg
|
Potassium:
856
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1100
IU
|
Vitamin C:
9
mg
|
Calcium:
63
mg
|
Iron:
4
mg