Description
A Midwest classic made easy in the slow cooker! Cincinnati chili is a unique spiced meat sauce served over spaghetti with classic “ways” toppings like beans, onions, and plenty of cheddar. Perfectly seasoned, comforting, and family-friendly, this recipe brings authentic flavors that simmer to perfection.
Ingredients
Main Ingredients
- 2 lbs ground beef (or ground turkey)
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 bay leaf
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- Salt and black pepper, to taste
For Serving
- 1 lb spaghetti, cooked
- Shredded cheddar cheese
- Chopped onions
- Kidney beans
- Oyster crackers
Instructions
- Brown the Meat: In a skillet over medium heat, brown the ground beef with the diced onion until the meat is crumbled and no longer pink. Once cooked, drain any excess grease to keep the chili from becoming too oily.
- Combine Ingredients in Slow Cooker: Transfer the browned beef and onions to the slow cooker. Add garlic, tomato sauce, diced tomatoes with their juice, chili powder, cocoa powder, Worcestershire sauce, cinnamon, cumin, paprika, allspice, ground cloves, bay leaf, and beef broth. Stir everything together thoroughly to combine all flavors.
- Cook the Chili: Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. This slow simmer allows the flavors to meld beautifully and the chili to thicken slightly.
- Finish the Chili: Before serving, stir in the apple cider vinegar and season the chili with salt and black pepper to taste. Remove the bay leaf to avoid any bitter taste.
- Serve Cincinnati Style: Spoon the hot chili over cooked spaghetti noodles. Top according to classic Cincinnati “ways”: 2-Way is chili over spaghetti; 3-Way adds shredded cheddar cheese; 4-Way includes onions or beans; and 5-Way features both onions and beans. Don’t forget the oyster crackers on the side for the full experience!
Notes
- Authentic Cincinnati chili has a thinner consistency than Texas chili; add extra beef broth if you prefer it thinner.
- This chili can be made ahead of time; flavors develop even more after sitting overnight in the fridge.
- The chili freezes very well—store in airtight containers for up to 3 months.
- Swap ground beef for ground turkey for a lighter, leaner chili version.
- For a dairy-free version, omit the cheddar cheese topping.
- To keep it gluten-free, serve with gluten-free pasta or rice instead of traditional spaghetti.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Midwestern / American
