Slow Cooker Cincinnati Chili

20 minutes Prep Time
5 minutes Cook Time
2 Servings

Cincinnati chili is not a traditional chili; but no less delicious! This slow cooker version makes dinner a breeze, mix ingredients and forget it.

Ingredients

  • 2 pounds lean ground beef
  • 2 cups chicken broth

  • 2 cans Red Gold® Canned Crushed Tomatoes 15 oz, OR 1 Red Gold® Canned Crushed Tomatoes 28 oz

  • 2 cans Red Gold® Canned Tomato Paste 6 oz, OR 1 Red Gold® Canned Tomato Paste 12 oz

  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1 tablespoon cocoa powder, dark and unsweetened variety
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper, or less for milder spice
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground allspice
  • 1 small onion, chopped
  • 1 1/2 teaspoons kosher salt
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 (16 ounce) box spaghetti, cooked
  • chopped onion, for serving
  • 1 (15 ounce) can red kidney beans, drained and rinsed for serving

Instructions

Step one

In a large slow cooker, add chicken broth and ground beef.  Stir until ground is broken up into small pieces.

Step two

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.

Step three

Cover and cook on low for 6-8 hours.

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