Carrie’s Cincinnati Chili

Name: Carrie's Cincinnati Chili
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings.
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

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

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.