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Slow Cooker Cincinnati Chili Recipe

I use 3/4 teaspoon cayenne pepper, but if you want a milder chili, reduce it to 1/2 teaspoon.
Course Main Course
Prep Time 15 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 20 minutes
Servings 12 people
Calories 204 kcal

Ingredients

  • 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

To Serve

  • cooked spaghetti
  • fine shredded Cheddar cheese
  • chopped onions
  • cooked red kidney beans

Instructions

  1. 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.

To serve

  1. Spoon chili on top of cooked spaghetti and top with some shredded cheese, onion and kidney beans.

Recipe Notes

Nutrition facts are for chili only.

Nutrition Facts
Slow Cooker Cincinnati Chili Recipe
Amount Per Serving
Calories 204 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 70mg 23%
Sodium 700mg 29%
Potassium 718mg 21%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 26g 52%
Vitamin A 22.8%
Vitamin C 7.3%
Calcium 5.4%
Iron 25.4%
* Percent Daily Values are based on a 2000 calorie diet.