Slow Cooker Cincinnati Chili

20 minutes Prep Time
6 hours Cook Time
2 Servings

Love Cincinnati style chili, but don’t live in area where it is sold? Make it at home with this slow cooker version of beef chili with warm spices that can be eaten as a chili dog, over spaghetti topped with cheese and beans; or as a warm bowl of chili.

Ingredients

  • 2 pounds lean ground beef
  • 2 cups chicken broth

  • 1 can Redpack® Canned Crushed Tomato in Puree 28 oz

  • 2 cans Redpack® Tomato Paste Can 6 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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