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:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
4 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 2 lb
- lean ground beef
- 1
- large onion, grated
- 2 clove
- garlic, minced
- 1/4 tsp
- salt
- 1/4 tsp
- pepper
- 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
- 2
- 1 (15-ounce) can tomato sauce
- 1 c
- water
- 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
How to Make Crock Pot Cincinnati Chili
- 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.
