Slow Cooker Cincinnati Chili
Chili served over spaghetti? Yup, it’s the Cincinnati way! Whip up a batch of this Slow Cooker Cincinnati Chili for dinner tonight!
Servings: 6 servings
Calories: 548kcal
Ingredients
For the Chili
- 1 pound lean ground beef
- 1 pound lean ground turkey
- 1 large white onion diced (~1½ cups)
- 1 15-oz can tomato sauce
- 1 6-oz can tomato paste
- 1 Tbsp red wine vinegar
- 1½ Tbsp Worcestershire sauce
- 2 tsp minced garlic
- ½- oz unsweetened baking chocolate chopped (optional)
- 3 Tbsp chili powder
- 1 tsp salt
- 1½ tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- ¼ tsp ground cloves
- ¼ tsp ground allspice
For Serving
- 1 pound spaghetti pasta
- white onions diced
- kidney beans drained and rinsed
- cheddar cheese shredded
- hot sauce
- oyster crackers
Instructions
For the Chili
- Place the beef and turkey in a crockpot and add enough water to cover beef. Use a whisk to break up ground meat into pea-sized (or smaller) pieces.
- Cook on high for 2-3 hours or until meat is fully cooked. Drain off all but ~1 cup of cooking liquid. (Tip: Skim off any grease before draining liquid.)
- Once meat is fully cooked, add all remaining ingredients. Stir and cook on low for 4-5 hours.
For Serving
- Cook pasta according to package directions.
- Place pasta on plates and top with chili, onions, kidney beans and cheese. Serve with hot sauce and oyster crackers.
Nutrition
Calories: 548kcal | Carbohydrates: 72g | Protein: 47g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1186mg | Potassium: 1354mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2025IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 7mg
