Slow Cooker Cincinnati Chili Recipe
Introduction
Slow Cooker Cincinnati Chili is a rich, flavorful twist on traditional chili, simmered to perfection with spices and a touch of cocoa. This easy recipe is perfect for a comforting weeknight dinner served over spaghetti and topped with cheese and onions.
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 tsp. allspice
- ¼ tsp. 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
- Cooked spaghetti noodles (for serving)
- Shredded cheddar cheese (for topping)
- Diced white onion (for topping)
- Canned kidney beans (drained, rinsed, and warmed, optional)
Instructions
- Step 1: Brown the ground beef in a skillet over medium heat, then drain excess fat before transferring it to the slow cooker.
- Step 2: Add the diced onion, minced garlic, tomato paste, tomato sauce, and beef stock to the slow cooker.
- Step 3: Stir in all the spices—garlic powder, onion powder, cinnamon, cumin, chili powder, cloves, allspice, cayenne pepper—and also add the brown sugar and cocoa powder.
- Step 4: Mix in the Worcestershire sauce and apple cider vinegar, stirring everything until well combined.
- Step 5: Cook on HIGH for 3 hours or on LOW for 5 hours to allow flavors to fully develop.
- Step 6: Serve the chili hot over cooked spaghetti noodles. Top with shredded cheddar cheese, diced onion, and warmed kidney beans if desired. Enjoy!
Tips & Variations
- For a spicier kick, add extra cayenne pepper or a few dashes of hot sauce.
- Substitute ground turkey or chicken for a leaner option.
- Adding a splash of beer to the slow cooker enhances the depth of flavor.
- Serve with oyster crackers or hot sauce on the side for an authentic Cincinnati experience.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock or water if the chili has thickened too much. This chili also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Cincinnati chili without a slow cooker?
Yes, you can simmer all the ingredients in a large pot on the stove over low heat for about 2 hours, stirring occasionally until the flavors meld and the chili thickens.
What makes Cincinnati chili different from regular chili?
Cincinnati chili features a unique blend of warm spices like cinnamon, cloves, and cocoa, giving it a sweet and slightly spicy flavor. It’s traditionally served over spaghetti and topped with shredded cheese and onions, unlike more typical chili recipes.
PrintSlow Cooker Cincinnati Chili Recipe
This Slow Cooker Cincinnati Chili is a flavorful and hearty dish featuring ground beef simmered in a rich blend of spices, tomato sauce, and beef stock. Perfect for a comforting dinner, it’s traditionally served over spaghetti and topped with shredded cheddar cheese, diced onions, and kidney beans for the full Cincinnati experience.
- Prep Time: 15 minutes
- Cook Time: 3 hours (High) or 5 hours (Low)
- Total Time: 3 hours 15 minutes (High) or 5 hours 15 minutes (Low)
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Chili Base
- 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 tsp. allspice
- ¼ tsp. 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
To Serve
- Cooked spaghetti noodles
- Shredded cheddar cheese
- Diced white onion
- Canned kidney beans, drained, rinsed and warmed
Instructions
- Brown the beef: In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat to reduce greasiness, then transfer the beef to the slow cooker.
- Add ingredients to slow cooker: Add the diced onion, minced garlic, tomato paste, tomato sauce, beef stock, Worcestershire sauce, apple cider vinegar, and all the spices (garlic powder, onion powder, cinnamon, cumin, dark chili powder, cloves, allspice, cayenne pepper, brown sugar, cocoa powder, salt, and black pepper) into the slow cooker. Stir thoroughly to combine all ingredients evenly.
- Slow cook: Cover and cook the chili on HIGH for 3 hours or LOW for 5 hours. This slow cooking process allows the flavors to meld together, creating a rich and complex chili base.
- Prepare toppings and spaghetti: While the chili cooks, warm cooked spaghetti noodles. Also warm the drained and rinsed kidney beans, and prepare toppings by shredding cheddar cheese and dicing white onions.
- Serve: Spoon the chili hot over a bed of spaghetti noodles. Top with shredded cheddar cheese, diced white onions, and warmed kidney beans as desired. Enjoy your authentic Slow Cooker Cincinnati Chili!
Notes
- Brown and drain the beef beforehand to avoid excess grease in the slow cooker.
- Adjust cayenne pepper amount for heat preference.
- Serve chili over spaghetti for a traditional Cincinnati-style presentation.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a thicker chili, cook uncovered in the last 30 minutes to reduce liquid.
Keywords: Cincinnati chili, slow cooker chili, ground beef chili, spaghetti chili, easy slow cooker recipes, chili with spices, dinner recipe
