Slow Cooker Cincinnati Chili
Equipment
- 1 slow cooker
Ingredients
For the Chili:
- 2 pounds lean ground beef
- 1 cup chopped onion
- 1 rib celery (chopped)
- 1/2 red bell pepper (diced)
- 1 tablespoon chopped garlic
- 2 tablespoons chili powder
- 1 tablespoon granulated sugar
- 1 tablespoon mild paprika
- 2 teaspoons unsweetened cocoa
- 1-1/2 teaspoons cinnamon
- 1-1/2 teaspoons ground cumin
- 1 teaspoon allspice
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground red pepper
- 2 tablespoons vinegar
- 1-1/2 tablespoons Worcestershire sauce
- 28 fluid ounces tomato puree
- 1-1/2 cups beef broth
For the 5-Way:
- 16 ounces thin spaghetti or vermicelli (cooked and drained)
- 2 cups dark red kidney beans
- 1/2 cup minced onion
- 8 ounces sharp cheddar cheese (finely shredded)
- oyster crackers (optional)
- Frank's hot pepper sauce (optional)
Instructions
- Brown beef in a skillet with the onion, celery, red bell pepper, and garlic until cooked and crumbly; drain off any excess fat.
- Place meat into the slow cooker.
- Add the chili powder, sugar, paprika, cocoa, cinnamon, cumin, allspice, salt, pepper, cloves and ground red pepper to the meat, stirring to mix.
- Stir in the vinegar, Worcestershire sauce, tomato puree, and beef broth and stir again.
- Cover cooker and cook on low for 8 hours.
- Serve chili on a bed of spaghetti with desired toppings or other presentation you choose.
- Serve with oyster crackers and hot sauce if you like.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 612kcalCarbohydrates: 70gProtein: 45gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 681mgPotassium: 1346mgFiber: 9gSugar: 10gVitamin A: 2149IUVitamin C: 24mgCalcium: 286mgIron: 8mg
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