Carrie's Cincinnati Chili Recipe

Carrie's Cincinnati Chili Recipe
Carrie's Cincinnati Chili Recipe photo by Taste of Home
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Carrie's Cincinnati Chili Recipe

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Every time we had a gathering or company, folks would request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic in the jar. —Carrie Birdsall, Dallas, Georgia
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 can (29 ounces) tomato puree
  • 1 can (14-1/2 ounces) whole tomatoes, crushed
  • 2 tablespoons brown sugar
  • 4 teaspoons chili powder
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1 garlic clove, crushed
  • 3 bay leaves
  • Hot cooked spaghetti
  • Shredded cheddar cheese, optional
  • Additional chopped onion, optional

Directions

In a large skillet over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve on hot cooked spaghetti; if desired, top with shredded cheddar cheese and additional chopped onion.
Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary. Serve as directed. Yield: 6 servings.
Originally published as Carrie's Cincinnati Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p11

Nutritional Facts

1 cup: 315 calories, 14g fat (5g saturated fat), 70mg cholesterol, 644mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 23g protein.

  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 can (29 ounces) tomato puree
  • 1 can (14-1/2 ounces) whole tomatoes, crushed
  • 2 tablespoons brown sugar
  • 4 teaspoons chili powder
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1 garlic clove, crushed
  • 3 bay leaves
  • Hot cooked spaghetti
  • Shredded cheddar cheese, optional
  • Additional chopped onion, optional
  1. In a large skillet over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
  2. Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve on hot cooked spaghetti; if desired, top with shredded cheddar cheese and additional chopped onion.
  3. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary. Serve as directed. Yield: 6 servings.
Originally published as Carrie's Cincinnati Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2017, p11

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