Crock Pot Cincinnati Chili
Experience the bold, iconic flavors of the Midwest with this Crock Pot Cincinnati Chili, a richly spiced and slow-simmered dish perfect for cozy family dinners or game-day feasts. This unique chili recipe combines ground beef with a medley of warm spices like cinnamon, allspice, and a hint of cocoa powder, resulting in the signature sweet-and-savory flavor Cincinnati chili is known for. Cooked low and slow in your crock pot, it’s enhanced with crushed tomatoes, Worcestershire sauce, and apple cider vinegar for a perfect balance of depth and tanginess. Serve traditionally over spaghetti and top with shredded cheddar cheese and diced onions for that classic “three-way” style, or use it as a hearty topping for hot dogs. With minimal effort and maximum flavor, this crowd-pleasing recipe redefines comfort food with its unique twist and irresistible aroma. Perfect for busy weeknights, potlucks, or any occasion that calls for a warm, satisfying bowl of chili!
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Recipe Information
Ingredients
- 2 lbs ground beef
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 6 oz tomato paste
- 14 oz crushed tomatoes
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp unsweetened cocoa powder
- 3 tbsp chili powder
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.25 tsp ground cloves
- 0.25 tsp cayenne pepper
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz cooked spaghetti (optional, for serving)
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup diced onions (optional, for garnish)
Instructions
In a large skillet over medium-high heat, brown the ground beef until cooked through, breaking it apart into small crumbles. Drain off excess fat and transfer the beef to the crock pot.
Add the chopped yellow onion and minced garlic to the crock pot.
Stir in the tomato paste, crushed tomatoes, beef broth, apple cider vinegar, and Worcestershire sauce.
Sprinkle in the cocoa powder, chili powder, cinnamon, allspice, cloves, cayenne pepper, salt, and black pepper. Stir everything together until well combined.
Add the bay leaf to the mixture and cover the crock pot with the lid.
Set the crock pot to low and cook for 5 hours, stirring occasionally to mix the flavors.
Once the chili has finished cooking, remove the bay leaf and adjust seasoning with additional salt and pepper if desired.
Serve the Cincinnati chili over cooked spaghetti or use as a topping for hot dogs. Garnish with shredded cheddar cheese and diced onions, if desired.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.7 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 918 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
