"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow Cooker Cincinnati Chili Recipe

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This recipe for Slow Cooker Cincinnati Chili, by , is from The Fishing for the Cure Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheree Gravely
Added: Wednesday, September 24, 2008


1 T vegetable oil
½ c chopped onion
1 can small red kidney beans
¼ c. chili powder
1 ½ t. gr. Cinnamon
1 ½ t. gr. Cumin
¼ t. gr. Allspice
¼ t. gr. Cloves
1 bay leaf
1-1oz. square unsweetened chocolate
1 10 oz can beef broth
1 15 oz can tomato sauce
2 T. cider vinegar
¼ t gr. Cayenne pepper
3 T. Tomato paste
1 T. sugar

2 -2 ½ lbs ground beef

1 can small red kidney beans

Don’t Forget:
1 box Spaghetti (not Angel Hair)
4-5 Grated cheddar cheese
Hot Dog buns, if desired
Oyster Cracker

1. Combine all ingredients into a 5-6 quart slow cooker, except ground beef.

2. Add the ground beef, crumbling and breaking it up as much as possible, mixing it thoroughly into the liquid mixture.

3. Cook on Low for 6 hours (or High for 4 hours) checking once after the first 4 hours to stir the mixture and to stir in the kidney beans if desired.

4. Refrigerate overnight cooked chili overnight, if possible.

5. Remove Bay leaf, reheat chili and serve over hot spaghetti. Top with grated cheddar cheese, onions and oyster crackers, as desired. Or serve chili on hot dog bun topped with cheese and onions as desired




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