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Carrie’s Cincinnati Chili

Total Time

Prep: 20 min. Cook: 6 hours


6 servings (1-1/2 quarts)

Every time we have a gathering or company, folks 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 from a jar. —Carrie Birdsall, Dallas, Georgia
Carrie's Cincinnati Chili Recipe photo by Taste of Home


  • 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
  • Optional: Shredded cheddar cheese and additional chopped onion


  1. In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; 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 over 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; add water or broth if necessary. Serve as directed.

Nutrition Facts

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

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