Crock Pot Cincinnati Chili
By
Amy Herald
@Meave
1
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!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
8
Prep:
10 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
2 lblean ground beef
-
1large onion, grated
-
2 clovegarlic, minced
-
1/4 tspsalt
-
1/4 tsppepper
-
2 Tbspchili powder
-
1 tspground allspice
-
1 tspground cinnamon
-
1 tspground cumin
-
1/4 tspred (cayenne) pepper
-
3 Tbspunsweetened cocoa powder
-
21 (15-ounce) can tomato sauce
-
1 cwater
-
2 Tbspworcestershire sauce
-
1 Tbspcider vinegar
-
2 box(16 oz.) uncooked spaghetti
-
1 bunchgreen onions, sliced
-
1 pkg(12 oz.) shredded cheddar cheese
How to Make Crock Pot Cincinnati Chili
- In a large frying pan over medium-high heat, brown ground beef, onion, garlic, salt and pepper. Drain thoroughly.
- Put ground beef mixture in slow cooker/crock pot.
- Add remaining ingredients and stir gently until all ingredients are well mixed.
- Turn temperature on crock pot to low and cook for 4-5 hours.
- Cook spaghetti according to package directions and transfer onto individual serving plates.
- Ladle chili over spaghetti. Add a heap of cheddar cheese on top with a sprinkle of green onions. Serve.
