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Slow Cooker Cincinnati Style Chili with Warm Spices

Slow cooker Cincinnati chili simmers ground beef with tomato sauce, cocoa, cinnamon, and other warm spices until tender and richly seasoned. Serve it over al dente spaghetti with shredded sharp cheddar for a classic chili-and-pasta dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

For the chili
  • 2 lb ground beef 85% lean, thawed
  • 2 cups water cold
  • 1 yellow onion medium, finely grated
  • 1 can (15 oz) tomato sauce
  • 2 tbsp chili powder
  • 1 tbsp cocoa powder unsweetened
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 0.5 tsp ground allspice
  • 0.25 tsp ground cloves
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
For serving
  • 1 lb dried spaghetti
  • 3 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

Cook the chili
  1. In a 6-quart slow cooker, whisk the thawed ground beef with the cold water until the beef is broken into very fine pieces.
  2. Stir in the onion, tomato sauce, chili powder, cocoa powder, cinnamon, cumin, allspice, cloves, Worcestershire sauce, vinegar, salt, pepper, and bay leaf.
  3. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, stirring once about halfway through to break up any clumps; the beef must reach 160°F.
  4. Remove and discard the bay leaf.
Cook the spaghetti and serve
  1. When the chili is nearly done, bring a large pot of water to a boil.
  2. Cook the spaghetti for 8 to 10 minutes, or according to the package directions, until al dente.
  3. Drain the spaghetti.
  4. Divide the spaghetti among six bowls, ladle the chili over it, and top each serving with cheddar cheese.

Notes

For the finest chili texture, whisk the thawed beef thoroughly with cold water before adding the other ingredients. Refrigerate leftovers for 3 to 4 days; freeze the chili separately from the spaghetti for up to 3 months. Use gluten-free spaghetti if needed.