Cincinnati Chili
Simple & Delicious
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“The chocolate in this recipe threw me off at first, but now it's the only way I make chili,” writes Joyce Alm from Thorp, Washington. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!
SERVINGS: 10
CATEGORY: Soup
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 5-1/2 hours
Ingredients:
- 3 pounds ground beef
- 1-1/2 cups chopped onions
- 1-1/2 teaspoons minced garlic
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) tomato sauce
- 2 cups beef broth
- 1/4 cup chili powder
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 1 square (1 ounce) unsweetened chocolate, coarsely chopped
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/8 teaspoon ground cloves
- Hot cooked spaghetti
Directions:
In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. Yield: 10 servings.