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SLOW COOKER CINCINNATI CHILI RECIPE

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Slow Cooker Cincinnati Chili is packed with flavor, with a touch of cinnamon and spice. Serve topped with chopped onion and finely shredded cheddar cheese in the traditional style.


I first made Cincinnati chili about four years ago after hearing several people from Cincinnati rave about it. A friend gave me a can of Cincinnati chili so I could try it, and I used that as a sample to come up with a version that was pretty close to it, but with a lot less salt.

Slow Cooker Cincinnati Chili Recipe



Ingredients
  • 3 pounds lean ground beef I used grass-fed
  • 8 cups water
  • 1 large onion finely chopped
  • 6 cloves garlic minced
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cumin
  • 4 tablespoons chili powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground allspice
  • 1/2-3/4 teaspoon cayenne pepper
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 3 teaspoons Worcestershire sauce
  • 8.8 ounces tomato paste Two 4.4ounce tubes
  • 2 tablespoons apple cider vinegar
  • 3 bay leaves
  • 1 ounce unsweetened chocolate
  • 2 teaspoons sea salt
  • 4 cups water
To Serve
  • cooked spaghetti
  • fine shredded Cheddar cheese
  • chopped onions
  • cooked red kidney beans
Instructions
  • Place ground beef and water in a large pot, breaking up pieces. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Drain meat and place in food processor; pulse until meat is a fine consistency (do not overprocess). Transfer to a slow cooker; add remaining ingredients. Cook on low for 8 hours.
To serve
  • Spoon chili on top of cooked spaghetti and top with some shredded cheese, onion and kidney beans.

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