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Slow Cook Cincinnati Chili
30 Minutes Easy
INGREDIENTS:
- 1 tbsp vegetable oil
- ½ cup chopped onion
- 2 stalks celery, diced
- 2 pounds ground beef
- ¼ cup chili powder
- 1 tbsp ground cinnamon
- 1 tbsp ground cumin
- ½ teaspoon ground bell’s seasoning
- ¼ teaspoon ground cloves
- 1 bay leaf
- ½ (of 1-ounce) square unsweetened chocolate
- 2 (10 ½-ounce) cans beef broth
- 1 (15-ounce) can tomato sauce
- 2 tbsp cider vinegar
- ¼ tsp ground cayenne pepper
- ¼ cup shredded Cheddar cheese
- Cooked separately — spaghetti
- Toppings as desired — Cheddar cheese, diced onions, beans, hot sauces
METHOD:
1. Brown ground beef, onions, and celery and drain off all fat (If your slow cooker can braise meats, this step can be done without having to transfer the meat from a skillet)
2. Combine ingredients and stir well. Cover and cook for 7-9 hours on low, or 3½-4½ hours on high, stirring during last part of cooking if using high setting
3. Cook spaghetti ½ hour before chili is done. Top with chili and serve
4. To have chili 3-ways, serve it with spaghetti, chili, and cheese
5. To have chili 4-ways, serve it with spaghetti, chili, diced onion, and cheese
6. To have chili 5-ways, serve it with spaghetti, chili, beans, diced onion, and cheese
7. Douse your chili liberally with hot sauce, if desired
Recipe presented by Breville
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