For starters, you don’t eat it out of a bowl. Instead, it’s usually served as a topping for spaghetti. The classic “Cincinnati 3-way” is a plate of spaghetti with Cincinnatichili and loads of shredded cheddar cheese. You can add onions to make it a “4-way,” or onions and beans for a “5-way.”
What’s even weirder, to most people, is the spices. This Crockpot Cincinnati Chili has a blend of Mediterranean seasonings – cumin, cinnamon, allspice, and even cocoa. For people used to Texas-style chili, this is a real flavor shock.
But once your taste buds adjust, you can start to appreciate this exotic flavor combo. It has a certain fragrant, pungent taste that has attracted loyal followers not just in Cincinnati, but all over the country. And to them, the only problem with this dish is how hard it is to find in most places.
Until now, that is. Because I’ve come up with a super easy recipe to bring this classic Cincinnati dish to your own kitchen – in the Crockpot, of course.
Just brown some ground beef with garlic, mix it with tomatoes and all those weird, wonderful spices, and cook it in the crock for 4 to 5 hours on low. Then, to make this a 5-way, stir in some beans and give it 10 more minutes before serving it up over spaghetti, with red onion and cheese. LOTS of cheese.
And presto – the flavor of Cincinnati, anywhere you want it.
Crockpot Cincinnati Chili
2 pounds lean ground beef
2 cloves garlic minced
28 oz can of crushed tomatoes
2 Tablespoons chili powder
1/4 tsp salt
1/4 tsp pepper
2 teaspoons apple cider vinegar
1 teaspoon hot sauce (more or less depending on how hot you like it)
2 Tablespoons Worcestershire sauce
1 teaspoon ground all spice
1 teaspoon cumin
1 teaspoon cinnamon
2 Tablespoon cocoa powder
2 Tablespoon brown sugar
1 cup beef broth
2 bay leaves
2 14 oz cans of red kidney beans, drained
1 box of spaghetti noodles, prepared
Toppings: shredded cheddar cheese, and red onion
1. Brown ground beef and garlic together. Place in crockpot.
2. Add in the rest of the ingredients EXCEPT for the bay leaves kidney beans spaghetti and toppings.
3. Stir to combine and add in bay leaves.
4. Cover slow cooker and cook on LOW for 4- 5 hours. One done cooking, removed bay leaves. Stir in red kidney beans and recover, cooking for 10 mins more.
5. Serve over spaghetti noodles and top with cheese and red onions.
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Corey, Darryl, Big D & Little D
- 2 pounds lean ground beef
- 2 cloves garlic minced
- 28 oz can of crushed tomatoes
- 2 Tablespoons chili powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 teaspoons apple cider vinegar
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon ground all spice
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 Tablespoon cocoa powder
- 2 Tablespoon brown sugar
- 2 bay leaves
- 1 cup beef broth
- 1 teaspoon hot sauce (more or less depending on how hot you like it)
- 2 14 oz cans of red kidney beans
- Toppings: shredded cheddar cheese, and red onion
- 1 (16oz) box of spaghetti noodles, prepared
- Brown ground beef and garlic together. Place in crockpot.
- Add in the rest of the ingredients EXCEPT for the bay leaves kidney beans and toppings.
- Stir to combine and add in bay leaves.
- Cover slow cooker and cook on LOW for 4- 5 hours. One done cooking, removed bay leaves. Stir in red kidney beans and recover, cooking for 10 mins more.
- Serve over spaghetti noodles and top with cheese and red onions.