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Slow Cooker Cincinnati Chili

  • RP_SlowCookerCincinnatiCihli
PREP: 10 minutes
COOK: 8 hours
SERVINGS: 6
A Midwest favorite, Cincinnati chili is not a traditional chili; but no less delicious! The warm spices in this beef chili are perfect served on hot dogs or our favorite way on top of spaghetti with beans, cheese and onions! This slow cooker version makes getting dinner ready a breeze, mix, set, and forget.

Ingredients

2 pounds lean ground beef
2 cups chicken broth
1 (28 ounce) can Redpack® Crushed Tomatoes in Puree
2 (6 ounce) cans Redpack® Tomato Paste
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
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, for garnish
1 (16 ounce) box spaghetti, cooked according to package directions
chopped onion, for serving
1 (15 ounce) can red kidney beans, drained and rinsed, for serving

Directions

  • In a large slow cooker add chicken broth and ground beef.  Stir until ground beef is broken up into small pieces.
  • Add the crushed tomatoes, tomato paste, 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.
  • Cover and cook on low for 6-8 hours.

Serving options:

Chili 3 way: Serve over spaghetti and top with chili and shredded cheese.
Chili 4 way: Serve over spaghetti, top with chili, cheese and onions or serve over spaghetti
Chili 5 way: Serve over spaghetti, top with chili, beans, onion and cheese

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