Slow Cooker Cincinnati Chili
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- ½ cup chopped onion
- 2 stalks celery, diced
- 2 pounds ground beef
- ¼ cup chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon ground Bell’s seasoning
- ¼ teaspoon ground cloves
- 1 bay leaf
- ½ (of 1-ounce) square unsweetened chocolate
- 2 (10½-ounce) cans beef broth
- 1 (15-ounce) can tomato sauce
- 2 tablespoons cider vinegar
- ¼ teaspoon ground cayenne pepper
- ¼ cup shredded Cheddar cheese
- cooked separately — spaghetti
- toppings as desired — Cheddar cheese, diced onions, beans, hot sauces
- Brown ground beef, onions, and celery and drain off all fat.
NOTE: If your slow cooker can braise meats, this step can be done without having to transfer the meat from a skillet. - Combine ingredients and stir well. Cover and cook for 7-9 hours on low, or 3½-4½ hours on high, stirring during last part of cooking if using high setting.
- Cook spaghetti ½ hour before chili is done. Top with chili and serve.
- To have chili 3-ways, serve it with spaghetti, chili, and cheese.
- To have chili 4-ways, serve it with spaghetti, chili, diced onion, and cheese.
- To have chili 5-ways, serve it with spaghetti, chili, beans, diced onion, and cheese.
- foodthinkers.com/for-a-great-chili-head-to-cincinnati/use your chili liberally with hot sauce, if desired.
