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Cincinnati Chili 2

RG

Have your chili 3, 4, or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.

Ingredients

Crockpot Ingredients

  • 1 1/2 pounds lean ground beef
  • 2 medium onions, chopped
  • 1/2 cup chopped celery
  • 6 cloves garlic, minced
  • 2 tablespoons mild chili powder
  • 1 tablespoon paprika
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup water

Have It 5 Ways

  • 1 pound spaghetti, cooked
  • 1 medium onion, finely chopped
  • 1 cup finely grated Cheddar cheese
  • 1 (15 1/2 ounce) can kidney beans, rinsed, drained and heated
  • Hot sauce (your favorite)

Instructions

  1. Brown ground beef, onions and celery in a large skillet, drain off all fat.
  2. Place slow cooker ingredients into a slow cooker and stir well. Cover slow cooker and cook for 7 to 9 hours on LOW, or for 3 1/2 to 4 1/2 hours on HIGH, stirring during last part of cooking if using high setting.
  3. Cook spaghetti 1/2 hour before chili is done.
  4. To have chili 3-ways, serve it with spaghetti, chili and cheese.
  5. To have chili 4-ways, serve it with spaghetti, chili, onion and cheese.
  6. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion and cheese.
  7. Douse chili liberally with hot sauce, if desired.

Yield: 5 to 6 servings




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