Crock Pot Cincinnati Chili

Amy Herald


I've heard this dish was invented by the folks at the Skyline Diner in Cincinnati Ohio. Hence the name. I first encountered this unique dish in a magazine I read about 20 years ago! Serve up a bowl of this beanless chili on a cool November evening or Serve it over a bed of spaghetti noodles (my family's personal favorite!) with a heap of cheddar cheese on top, for a dish everyone will rave about. You could even serve it at a July picnic as an impressive homemade chili for hot dogs. Oh and don't let ingredients like allspice, cocoa and cinnamon fool you. It really does turn into yummy chili!

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★★★★★ 1 vote
10 Min
4 Hr
Slow Cooker Crock Pot


2 lb
lean ground beef
large onion, grated
2 clove
garlic, minced
1/4 tsp
1/4 tsp
2 Tbsp
chili powder
1 tsp
ground allspice
1 tsp
ground cinnamon
1 tsp
ground cumin
1/4 tsp
red (cayenne) pepper
3 Tbsp
unsweetened cocoa powder
1 (15-ounce) can tomato sauce
1 c
2 Tbsp
worcestershire sauce
1 Tbsp
cider vinegar
2 box
(16 oz.) uncooked spaghetti
1 bunch
green onions, sliced
1 pkg
(12 oz.) shredded cheddar cheese


1In a large frying pan over medium-high heat, brown ground beef, onion, garlic, salt and pepper. Drain thoroughly.

2Put ground beef mixture in slow cooker/crock pot.

3Add remaining ingredients and stir gently until all ingredients are well mixed.

4Turn temperature on crock pot to low and cook for 4-5 hours.

5Cook spaghetti according to package directions and transfer onto individual serving plates.

6Ladle chili over spaghetti. Add a heap of cheddar cheese on top with a sprinkle of green onions. Serve.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Collection: Crock Pot Recipes
Other Tag: Healthy