Crock Pot Cincinnati Chili |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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Have your chili 3,4, or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese. Ingredients:
1 1/2 lbs lean ground beef |
2 medium onions, chopped |
1/2 cup chopped celery |
6 garlic cloves, minced |
2 tablespoons mild chili powder |
1 tablespoon paprika |
1 1/2 teaspoons dried basil |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried thyme |
1 teaspoon ground cinnamon |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon ground allspice |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 (14 1/2 ounce) cans diced tomatoes |
1 (8 ounce) can tomato sauce |
1/2 cup water |
1 lb spaghetti, cooked |
1 medium onion, finely chopped |
1 cup finely grated cheddar cheese |
1 (15 1/2 ounce) can kidney beans, rinsed, drained, and heated |
hot sauce (your favorite- i like franks or crystal) |
Directions:
1. Brown ground beef, onions, and celery in a large skillet, drain off all fat.
2. Place ingredients for the crock pot into the slow-cooker and stir well.
3. Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 1/2 hours on high, stirring during last part of cooking if using high setting.
4. Cook spaghetti 1/2 hour before chili is done.
5. To have chili 3-ways, serve it with spaghetti, chili and cheese.
6. To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese.
7. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese.
8. Douse your chili liberally with hot sauce, if desired.
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