SLOW COOKER CINCINNATI CHILI RECIPE

Slow Cooker Cincinnati Chili is packed with flavor, with a touch of cinnamon and spice. Serve topped with chopped onion and finely shredded cheddar cheese in the traditional style. I first made Cincinnati chili about four years ago after hearing several people from Cincinnati rave about it. A friend gave me a can of Cincinnati chili so I could try it, and I used that as a sample to come up with a version that was pretty close to it, but with a lot less salt.

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

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

• 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

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

Recipe Source : SLOW COOKER CINCINNATI CHILI RECIPE @ jeanetteshealthyliving