Slow Cooker Cincinnati Chili Jeanette Chen at Jeanette’s Healthy Living has developed the perfect blend of spices and ingredients to faithfully recreate this unique regional favorite. Perfect for busy nights like Halloween, each serving is finished from a selection of toppings to satisfy everyone’s taste. This chili freezes well, so make the whole batch and be ready for the next time you crave this Cincinnati speciality.


3 pounds lean ground beef (Jeanette uses grass-fed)
8 cups water
1 large onion finely chopped
6 cloves garlic minced
3 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
4 tablespoons chili powder
2 teaspoons ground black pepper
2 teaspoons ground allspice
1/2 – 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
3 teaspoons Worcestershire sauce
8.8 ounces tomato paste (two 4.4 ounce tubes)
2 tablespoons apple cider vinegar
3 bay leaves
1 ounce unsweetened chocolate
2 teaspoons sea salt
4 cups water
To serve:
cooked spaghetti
fine shredded Cheddar cheese
chopped onions
cooked red kidney beans


Place ground beef and water in a large pot, breaking up pieces. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Drain meat and place in food processor; pulse until meat is a fine consistency (do not overprocess). Transfer to a slow cooker; add remaining ingredients. Cook on low for 8 hours.
To serve:
Spoon chili on top of cooked spaghetti and top with some shredded cheese, onion and kidney beans.

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