Slow Cooker Cincinnati Chili Recipe

  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    6.2 g
  • Cholesterol

    31.6 mg
  • Fat

    5.7 g
  • Fiber

    1.6 g
  • Protein

    19.6 g
  • Saturated Fat

    2.2 g
  • Serving Size

  • Sodium

    454 mg
  • Sugar

    2 g
  • Trans Fat

    2 g
  • Unsaturated Fat

    1.2 g
  • Potassium

    285 mg
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Slow Cooker Cincinnati chili recipe. Lean ground turkey or beef (I used beef) with vegetables, spices, and beans cooked in a slow cooker.

Classic Cincinnati chili is served in 5 ways: chili is served alone, chili served over spaghetti, chili with added beans, chili with chopped onions, and chili with shredded cheese.

Learn how to cook Cincinnati Chili in a Dutch oven. To cook it in the 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 sauté, stirring, until golden brown. Add meat and cook, breaking it into small pieces with a wooden spatula, until no longer pink.

Stir in garlic and cook for a further 1 minute. Stir in spices and cook for an additional 30 seconds. Add tomato paste 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 the lid and let the liquid reduce. The chili should be thick.

Serve Cincinnati chili over the 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 beans, chopped onions,shredded Cheddar cheese for topping


Step 1

Cook beef in a lightly greased large nonstick skillet over medium heat until browned, for about 5 minutes, crumbling with fork.

Step 2

In a slow cooker, combine cooked meat and the remaining ingredients, except seasoning, cooked spaghetti, and toppings. Cover and cook on a low-heat setting for 6-8 hours.

Step 3

Turn off the slow cooker. Open the lid and season chili with salt and black pepper. Serve with cooked spaghetti and Toppings.

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