I love cincinnati chili, and I love my slow cooker, so that makes this recipe doubly lovable. You can eat this just as a plain bowl of chili, or you could put it over spaghetti squash, sweet potatoes or white rice. All these options are considered safer starches and will help you feel nice and full. I actually ate this with japanese sweet potatoes last night, since that’s all they had at Whole Foods. We don’t have that much fall produce in LA yet. It’s crazy hot here right now and and the weather keeps geting hotter and hotter. I wanted to do a cold weather recipe anyway, since pinterest has me craving fall classics. So, I decided to blast the AC while my slow cooker was heating up my apartment. It kind of worked.
Anyway, I was really happy with way this recipe turned out. It made leftovers, which is always a good thing and it tasted delicious. Surprisingly, it wasn’t that spicy, so consider it a good base for a mild to medium chili, and add in extra cayenne pepper if you need to.
- 2 lbs ground beef
- 2 white onions chopped
- 2 tbsp chili powder (frontier blend)
- ½ tsp of allspice
- 2 tsp cumin
- 2 tbsp of cacao powder
- 2 tsp cinnamon
- 2 tsp of paprika
- 2 tbsp apple cider vinegar
- 3 cups of vegetable broth
- 16 oz jar of tomato sauce (I used Amy's Organic Marinara)
- ½ tsp cayenne pepper
- (optional) ⅓ cup of scallions chopped
- 2 tbsp olive oil
- Cook ground beef in olive oil until it is no longer pink. Then transfer to slow cooker.
- Add the rest of the ingredients to slow cooker. Set it on high for 5 hours, or low for 7-8.
- (optional) garnish with chopped scallions.
Hi there,
Just to clarify – you put the uncooked ground beef in there? I’ve only ever seen crock pot recipes where you brown it first. Looks good and easy!
Thanks, Laura
Hi Laura, yes I put the uncooked ground beef in there. I would suggest mixing the meat in with the ingredients as it begins to cook, so try to stir it a bit in the beginning. The ground beef will also be less chunky than if you browned it in a pan first. My slow cooker on low will get it hot enough for the chili to simmer so I’m not worried about uncooked meat. For flavor, the seasonings do all the work 🙂