Carrie’s Cincinnati Chili
Every time we had a gathering or company, folks would request my cincinnati chili. 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
Total TimePrep: 20 min. Cook: 6 hours
- 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
- 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.
Nutrition Facts1 cup: 315 calories, 14g fat (5g saturated fat), 70mg cholesterol, 644mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 23g protein.
Originally published as Carrie's Cincinnati Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes 2017
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