Crockpotcincinnatichili Recipes

CINCINNATI CHILI

Cincinnati Chili image

Provided by Food Network Kitchen

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons sweet paprika
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1 1/2 teaspoons ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1 1/2 pounds ground beef chuck
Kosher salt
1 6-ounce can tomato sauce
1 cup diced tomatoes
1 bay leaf
2 tablespoons chopped unsweetened chocolate
1 tablespoon cider or red wine vinegar
2 tablespoons Worcestershire sauce
Freshly ground pepper
12 ounces spaghetti
1 19-ounce can kidney beans, drained and rinsed
1 pound grated cheddar cheese
Oyster crackers, for serving (optional)

Steps:

Heat the oil in a medium Dutch oven or heavy pot over medium heat. Add half the chopped onions and the garlic and cook until soft, stirring, about 5 minutes. Add the chili powder, paprika, cumin, allspice, coriander, cinnamon, cayenne and cloves. Cook, stirring, until fragrant. Add the beef and cook the mixture, stirring, until the beef is no longer pink, about 5 minutes. Add 1 tablespoon salt.
Add the tomato sauce, diced tomatoes, bay leaf and 1 1/2 cups water; simmer the mixture, uncovered, stirring occasionally, until slightly thicker. Add the chocolate, vinegar and Worcestershire and cook until the mixture is thickened but still soupy, about 15 more minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
Discard the bay leaf and season the chili with the freshly ground pepper. Divide the spaghetti among bowls and top with the chili, beans, remaining onion and cheddar. Serve with the oyster crackers if desired.

SLOW-COOKER CINCINNATI CHILI

Slow-Cooker Cincinnati Chili image

Looking for a hearty slow cooked dinner made using Progresso® beans? Then check out this beef chili made with Muir Glen® tomato puree and served over spaghetti.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 13

Ingredients

3 lb ground beef round
4 large onions, chopped (4 cups)
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened baking cocoa
1 teaspoon ground cumin
1/2 cup water
2 cans (28 oz each) Muir Glen™ organic tomato puree
1/4 cup packed brown sugar
16 oz uncooked spaghetti
2 cups shredded sharp Cheddar cheese (8 oz)
1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
Oyster crackers, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, cook beef and 3 cups of the onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt, cinnamon, cocoa, cumin and water. Simmer 2 minutes. In slow cooker, mix beef mixture, tomato puree and brown sugar until blended.
Cover; cook on Low heat setting 8 hours.
About 15 minutes before serving, cook and drain spaghetti as directed on package. To serve, spoon chili over spaghetti; top each serving with 1/4 cup cheese, 2 tablespoons of the remaining onions, 2 tablespoons beans and the oyster crackers.

Nutrition Facts : Calories 770, Carbohydrate 83 g, Fiber 10 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1440 mg

CROCK POT CINCINNATI CHILI

Crock Pot Cincinnati Chili image

Have your chili 3,4, or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.

Provided by PalatablePastime

Categories One Dish Meal

Time 4h20m

Yield 5-6 serving(s)

Number Of Ingredients 24

Ingredients

1 1/2 lbs lean ground beef
2 medium onions, chopped
1/2 cup chopped celery
6 garlic cloves, minced
2 tablespoons mild chili powder
1 tablespoon paprika
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1/2 cup water
1 lb spaghetti, cooked
1 medium onion, finely chopped
1 cup finely grated cheddar cheese
1 (15 1/2 ounce) can kidney beans, rinsed, drained, and heated
hot sauce (your favorite- I like Franks or Crystal)

Steps:

Brown ground beef, onions, and celery in a large skillet, drain off all fat.
Place ingredients for the crock pot into the slow-cooker and stir well.
Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 1/2 hours on high, stirring during last part of cooking if using high setting.
Cook spaghetti 1/2 hour before chili is done.
To have chili 3-ways, serve it with spaghetti, chili and cheese.
To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese.
To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese.
Douse your chili liberally with hot sauce, if desired.

CINCINNATI-STYLE CHILI

Cincinnati-Style Chili image

Provided by Katie Lee Biegel

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

16 ounces tomato sauce
12 ounces tomato paste
1 yellow onion, grated
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon garlic salt
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 bay leaves
2 pounds ground beef (I use chuck)
1 tablespoon white wine vinegar
1 pound spaghetti, cooked according to package directions and tossed in olive oil to prevent sticking
One 15-ounce can kidney beans, drained
1 white onion, diced
Two 8-ounce blocks Cheddar, grated
Hot sauce, optional
Oyster crackers, for serving

Steps:

For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

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