This Slow Cooker Cincinnati Chili is packed with flavor; serve topped with chopped onion and finely shredded cheddar cheese in the traditional style.
I first made Cincinnati chili using ground chicken several years ago. A friend gave me a can of Cincinnati chili and I came up with a version that was pretty close to it, but with a lot less salt.
Then, a Cincinnati chili enthusiast friend who is also an incredible food scientist told me that there was probably a touch of cloves and vanilla in the chili too, so I revised my original recipe and came up with this more flavorful Slow Cooker Cincinnati Chili.
This is my youngest son’s favorite meal and he requested it for his 13th birthday dinner. Our family tradition has been that the birthday boy gets to choose whatever he wants for dinner. He chose this Cincinnati chili with all the fixings, watermelon and a virgin pina colada for his birthday meal. This freezes well, so don’t be afraid to make the whole recipe.
I’m posting this recipe for this month’s Recipe Redux where the theme is Back to the Dinner Table: “After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ It might be a favorite family recipe from your childhood that you’ve ReDuxed; or maybe it’s your family’s current favorite. Let’s all gather back at the table!
Slow Cooker Cincinnati Chili Recipe
- 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
- cooked spaghetti
- fine shredded Cheddar cheese
- chopped onions
- cooked red kidney beans
- 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.
- Spoon chili on top of cooked spaghetti and top with some shredded cheese, onion and kidney beans.
Nutrition facts are for chili only.