Eight-Way Cincinnati Chili

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1 pound lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce plus one can of water
1 (15 ounce) can diced fire roasted tomatoes
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings: shredded cheese, diced onions, kidney beans (drained, reserve juice),kidney bean juice, hamburger juice, sliced black olives, oyster soup crackers.




In a large frying pan over medium-high heat, sauté ground beef, garlic, and chili powder until ground beef is just slightly cooked (reserve grease). While ground beef mixture is frying, put following ingredients in the slow cooker on high: allspice, cinnamon, cumin, cayenne pepper, salt, chocolate, tomato sauce, diced tomatoes, Worcestershire sauce, cider vinegar, and water. Add drained ground beef mixture to slow cooker, continue to cook on high for about one hour, reduce heat to low and cook for about 2-3 more hours. Cook spaghetti according to package directions and drain. In individual bowls ladle chili over spaghetti and serve with toppings of your choice


Active Time: 30 Minutes
Total Time: 4 Hours
Yield: 2 Servings

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