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Slow Cooker Cincinnati Chili




Source of Recipe


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List of Ingredients





2 cups low-sodium beef broth
1 (8 oz.) can tomato sauce
¼ cup tomato paste
2 Tbsp. apple cider vinegar
2 Tbsp. chili powder
2 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. cinnamon
½ tsp. ground cloves
¼ tsp. ground allspice
1 tsp. salt
½ tsp. pepper
3 garlic cloves, minced
1 large yellow onion, diced
2 lbs. lean ground beef
1 lb. spaghetti, cooked
finely shredded cheddar cheese, diced white onion, optional



Recipe



In a medium-sized bowl, whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper. Pour the mixture into the slow cooker. Stir in the garlic and yellow onion.
Crumble the ground beef into the sauce, carefully stirring to combine. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir a couple of times along the way, if possible.
If the chili looks too greasy, using a few paper towels, blot the grease from the top of the chili about an hour before serving. If it looks like there is too much liquid, let it cook with the top partially off for the last 30 minutes.
Serve over cooked spaghetti and top with cheddar cheese and white onions, if desired