Slow Cooker Cincinnati Chili Recipe2017-07-03
- Yield : 8 serving plates
- Servings : 8
- Prep Time : 10m
- Cook Time : 8:00 h
- Ready In : 8:10 h
Learn how to cook Cincinnati Chili in a Dutch oven..To cook it in oven you need to use the following ingredients:
2 pounds (960 g) lean ground beef,2 small yellow onions,peeled and chopped,2 tablespoons olive oil,1 tablespoon minced garlic,2½ tablespoons tomato paste
2½ tablespoons chili powder,2 teaspoons cocoa powder,2 teaspoons brown sugar,1/4 teaspoon freshly ground black pepper,1 teaspoon ground cumin
1/2 teaspoon ground allspice,1½ teaspoons kosher salt,1/2 teaspoon cayenne pepper,1 teaspoon cinnamon,2 cups (500 ml) chicken stock,2 cups (500 ml) water
4 cups (1L) tomato sauce,1 tablespoon cider vinegar,shredded sharp Cheddar cheese and cooked spaghetti for serving
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add chopped onions,season with salt and black pepper and saute,stirring,until golden brown. Add meat and cook,breaking it into small pieces with a wood spatula, until no longer pink.
Stir in garlic and cook for a further 1 minute.Stir in spices and cook for additional 30 seconds. Add tomato taste and cook,stirring,for 1 more minute. Pour in chicken stock,water,vinegar and tomato sauce.Bring to a boil over high heat,then reduce heat to low and simmer,covered for 2 hours,stirring every 30 minutes.
Partially uncover and cook for a further 2-3 hours,stirring every 30-45 minutes.When the texture is very tender,remove lid and let the liquid reduce.The chili should be thick.
Serve Cincinnati chili over cooked spaghetti,sprinkling with shredded cheese and chopped onions.
Slow Cooker Cincinnati Chili Recipe
- 12 oz (360 g) lean ground beef or turkey
- 28 oz (840 ml) can crushed tomatoes
- 8 oz (240 ml) can tomato sauce
- 1/2 cup (125 ml) water
- 1/2 cup chopped onion
- 4 cloves garlic,minced
- 2-3 tablespoons chili powder
- 1 tablespoon cocoa
- 2 teaspoons dried oregano leaves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- salt and freshly ground black pepper,to taste
- 1 pound (480 g) cooked spaghetti
- cooked pinto beans,chopped onions,shredded Cheddar cheese for topping
Cook beef in lightly greased large nonstick skillet over medium heat until browned,for about 5 minutes,crumbling with fork.
In a slow cooker,combine cooked meat and remaining ingredients,except seasoning,cooked spaghetti and toppings. Cover and cook on low-heat setting for 6-8 hours.
Turn off slow cooker. Open the lid and season chili with salt and black pepper. Serve with cooked spaghetti and Toppings.
Average Member Rating
(5 / 5)
1 people rated this recipe
This information is per serving.