Crock Pot Cincinnati Chili Recipes

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, cook beef and 3 cups of the onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt, cinnamon, cocoa, cumin and water. Simmer 2 minutes. In slow cooker, mix beef mixture, tomato puree and brown sugar until blended.
• Cover; cook on Low heat setting 8 hours.
• About 15 minutes before serving, cook and drain spaghetti as directed on package. To serve, spoon chili over spaghetti; top each serving with 1/4 cup cheese, 2 tablespoons of the remaining onions, 2 tablespoons beans and the oyster crackers.

Steps:

• Combine beef and tomato paste in a large pot. Rinse out the tomato paste can with a couple tablespoons of water and add to the pot with garlic, onion, chili powder, cumin, cinnamon, cayenne, allspice, cloves, black pepper, bay leaf, sugar, and salt. Add apple cider vinegar, Worcestershire, and cold water. Mash and stir with a potato masher or a large whisk to break up the meat into fine pieces.
• Place the pot over medium-high heat; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to medium-low and cook until flavors come together and chili reaches your desired thickness, 1 to 1 1/2 hours.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until very tender, about 12 minutes. Drain.
• Taste chili and adjust seasoning. Remove and discard bay leaf. Ladle over spaghetti into serving bowls. Top with some onions and Cheddar cheese. Cut and scoop the noodles up with a fork like you're eating a casserole.

Steps:

• Brown ground beef, onions, and celery in a large skillet, drain off all fat.
• Place ingredients for the crock pot into the slow-cooker and stir well.
• 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.
• Cook spaghetti 1/2 hour before chili is done.
• To have chili 3-ways, serve it with spaghetti, chili and cheese.
• To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese.
• To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese.
• Douse your chili liberally with hot sauce, if desired.

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.