Slow Cooker Cincinnati Style Chili Recipe

skyline cincinnati chili
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  • 7 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 7 hrs
  • Yield: 4 to 6 Servings
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Cincinnati-style chili originated with Macedonian immigrants Tom and John Kiradjeff. It was served as a "Coney" hot dog topping in 1922. Tom Kiradjieff modified a Greek dish to develop "chili spaghetti,"  a combination of the spiced chili with spaghetti. Eventually, the chili became a topping and shredded cheese was added to the dish. The dish has since been used and modified and copied by fellow Greek and Macedonian immigrants and other restauranteurs.

This is a Cincinnati-style chili made with a variety of spices, including cinnamon and allspice. The chili is traditionally served with spaghetti.

What You'll Need

  • For Chili:
  • 2 1/2 pounds lean ground beef
  • 2 cans (8 ounces each) tomato sauce or 1 large can (15 ounces)
  • 1 can (5 ounces) tomato paste
  • 4 tablespoons chili powder
  • 1 1/2 to 2 teaspoons cinnamon
  • 1/2 teaspoons allspice
  • 1 1/4 teaspoons salt
  • 1 tablespoon vinegar
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 2 teaspoons steak sauce
  • 1 cup water
  • For Spaghetti and Cheese:
  • 1 pound spaghetti (cooked)
  • 1 1/2 to 2 cups shredded cheddar cheese

How to Make It

  1. Brown beef lightly.
  2. Put all ingredients in crock pot and stir to blend ingredients.
  3. Cover ingredients and cook on LOW for 6 to 8 hours. If necessary, add more water.
  4. Spoon chili over the hot cooked spaghetti and top with shredded cheese.

 

See Also

Cincinnati Chili

A Dozen Delicious Chili Recipes

Ground Beef and Sausage Chili