Carrie’s Cincinnati Chili
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 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
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
-
Optional: Shredded cheddar cheese and additional chopped onion
Directions
-
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.
Nutrition Facts
1 cup: 315 calories, 14g fat (5g saturated fat), 70mg cholesterol, 644mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC