It’s a cold and snowy day here in Washington, DC and I couldn’t think of a better dinner than a hot bowl of my mom’s Slow Cooker Cincinnati Chili recipe! This recipe is so easy to throw together and it’s incredibly delicious!
When my mom first made this chili for us, I had no idea there were so many different seasonings and flavors in it. Chili powder, chocolate, bay leaves, red pepper flakes, it all seemed a bit random, but when these flavors marry together, it’s one delicious bowl of chili.
I’ve made this dish numerous times, making it both on the stove top and in the slow cooker. During a busy week or weekend, the slow cooker is the way to go! Set it and forget it!
- 2 lbs ground beef
- 1 onion, chopped
- 4 cups beef stock
- 2 (8 ounce) cans tomato sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves, minced
- ½ ounce grated unsweetened chocolate or 2¾ tablespoons cocoa
- 3 tablespoons chili powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground red pepper flakes or ½ teaspoon cayenne pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 bay leaves or ⅛ teaspoon bay leaf powder
- In a saute pan, brown ground beef with raw chopped onion.
- Drain the meat and add to the slow cooker.
- To the slow cooker, add the beef stock, tomato sauce, apple cider vinegar, Worcestershire sauce, garlic, chocolate, and all of the spices and seasonings.
- Cook on low for 8 hours or high for 4 hours.
- Before serving, remove the bay leaf and skim off extra fat.
After 8 hours, this chili is perfect in a bowl with a little cheese, on top of pasta, or alongside jalapeno cornbread. It’s also awesome as a nacho topping! I hope you all enjoy!