Slow Cooker Cincinnati Chili Recipe
I use 3/4 teaspoon cayenne pepper, but if you want a milder chili, reduce it to 1/2 teaspoon.
Course Main Course
Servings 12 people
Calories 204 kcal
Ingredients
- 3 pounds lean ground beef I used 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 4.4ounce 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.
Recipe Source : SLOW COOKER CINCINNATI CHILI RECIPE @ jeanetteshealthyliving
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