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Bowl of Slow Cooker Cincinnati Chili topped with melted cheddar cheese and onions on a wooden table

Slow Cooker Cincinnati Chili

This Slow Cooker Cincinnati Chili is a time-saving twist on a classic that delivers rich, flavorful chili with minimal effort for a delicious family dinner.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds lean ground beef
  • 2 medium yellow onions, chopped (plus extra for serving, optional)
  • 29 ounces canned diced tomatoes
  • 8 ounces canned tomato sauce
  • 1/2 cup beef broth (plus more as needed for desired consistency)
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 tablespoon paprika
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon light brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • Cooked spaghetti (optional, for serving)
  • Shredded cheddar cheese (optional, for topping)
  • Cooked beans (optional, for topping)

Method
 

  1. In a 6-quart slow cooker, add the ground beef. Use a spatula or spoon to crumble the beef evenly.
  2. Add the yellow onion, diced tomatoes, tomato sauce, and beef broth. Stir to combine the base ingredients.
  3. Next, add the unsweetened chocolate, chili powder, garlic, paprika, cocoa powder, brown sugar, soy sauce, cinnamon, cayenne, cumin, allspice, nutmeg, salt, and pepper. Stir everything thoroughly until the spices are evenly distributed.
  4. Cover and cook on the LOW setting for 6–8 hours. Stir occasionally to break up any remaining large pieces of beef.
  5. Serve your chili one of Cincinnati’s “ways”: over spaghetti, topped with cheddar cheese, beans, onions—or all of the above!

Notes

If you’re short on time, you can prep the ingredients the night before and store them in the fridge. Just toss everything in the slow cooker in the morning and go!