Crockpot Cincinnati Chili
This Crockpot Cincinnati Chili has a blend of Mediterranean seasonings – cumin, cinnamon, allspice, and even cocoa. So many yummy flavors!
Servings: 8
Calories: 311kcal
Ingredients
- 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
- 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
Instructions
- 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.
Video
Nutrition
Calories: 311kcal | Carbohydrates: 33g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1264mg | Potassium: 1658mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2105IU | Vitamin C: 22.9mg | Calcium: 87mg | Iron: 7.3mg