We still need some real easy slow cooker dinners for the next month or so. As I was looking through Pinterest for inspiration I found this recipe for Slow Cooker Cincinnati Chili on Half Hour Meals.com. (click for link to original recipe)
Now, you know I don’t follow recipes but look at them for suggestions. This recipe called for lean ground beef that was put into the slow cooker raw. I buy 80% lean ground beef because it is $1.99 a pound on sale. If I go up to 90% lean or better ground beef it can be $4.99 a pound or more. Also, I kept wondering how greasy this may be even using a lean ground beef. So, I adapted the recipe to make it with 80% ground beef.
To be honest I have never had Cincinnati Chili before so I can’t attest to the authenticity of this recipe. Though I do have to say this dish made my house smell amazing all day long. It had almost a Middle Eastern smell with the cinnamon, cloves and all spice. Everyone that walked in asked what we were having for dinner it smelled so good!
This was so good! I served it with diced onions and shredded cheddar cheese on top of spaghetti the way the recipes I saw on line suggested. If you like spicy food I highly suggest adding some hot sauce to your plate as it really brings out the flavors of the cinnamon and cloves.
For our mostly gluten-free son serving this over gluten-free spaghetti was perfect.
I served this dish with a side of broccoli and a green side salad.
Slow Cooker Cincinnati Chili
- 1 cups low sodium beef broth
- 1 (15 oz.) can tomato sauce
- 1 (6 oz) can tomato paste
- 1/4 cup apple cider vinegar
- 3 Tbsp. chili powder
- 1 tsp. ground cumin
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/2 tsp. ground allspice
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 tsp. cocoa powder
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 2 lb. ground beef
- 1 lb. spaghetti or angel hair pasta
- shredded cheddar cheese and diced onion, optional
- In a skillet over medium heat cook the ground beef. Break the beef into small pieces with the side of a spoon as it cooks. Cook it until it is about 2/3 cooked (there may still be some pink in it) and most of the fat has been rendered out. Using a slotted spoon transfer the cooked meat to the slow cooker draining off any fat from it. If you want to remove more fat you can put the meat in a mesh strainer and rinse it first before putting it in the slow cooker.
- In a bowl mix beef broth, tomato sauce, tomato paste, vinegar, chili powder, cumin, cinnamon, cloves, allspice, salt, pepper, cocoa powder and garlic. Mix until well combined and pour over meat. Add the whole diced onion to the pot. Cover and cook 6-8 hours until meat is cooked and chili is hot.
- Taste and adjust spices.
- Serve over pasta with shredded cheddar cheese and diced onion if desired.