Slow Cooker Cincinnati Chili
Making Cincinnati chili in a slow cooker is easy and tasty and I’d make it again and again.
Servings 8 servings
Calories 241kcal
Equipment
Ingredients
For the chili
- 1 ½ pounds ground beef lean
- 2 medium onions chopped
- ½ cup celery chopped
- 1 tablespoon garlic minced
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried thyme
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 14 1/2 ounce diced tomatoes
- 1 8 ounce tomato sauce
- ½ cup water
For serving
- Classic: Serve chili hot.
- 2-way: Serve chili over hot cooked spaghetti.
- 3-way: Serve chili 2-ways topped with shredded cheddar cheese
- 4-way: Serve chili 3-ways topped with chopped white onion.
- 5-way: Serve chili 4-ways topped with warmed kidney beans.
Instructions
For the chili
- Crumble the beef into a large skillet over medium-high heat.
- Add the onion and celery and cook until the meat is done.
- Drain off any excess fat and pour the meat mixture into your slow cooker.
- In a large bowl, combine the remaining chili ingredients then pour over the meat.
- Stir, cover and cook on low for 8 hours.
- Serve as desired.
Notes
This chili freezes well for thawing and reheating later. I like to keep chili on hand for hot dogs, too!
Nutrition
Calories: 241kcal | Carbohydrates: 5g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 246mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 3mg