Slow-Cooker Cincinnati Chili

Slow-Cooker Cincinnati Chili

Looking for a hearty slow cooked dinner made using Progresso® beans? Then check out this beef chili made with Muir Glen® tomato puree and served over spaghetti.

Prep Time

30

Minutes

Total Time

8:30

Hrs:Mins

Makes

8

servings

3
lb ground beef round
4
large onions, chopped (4 cups)
1
teaspoon salt
2
teaspoons ground cinnamon
1 1/2
teaspoons unsweetened baking cocoa
1
teaspoon ground cumin
1/2
cup water
2
cans (28 oz each) Muir Glen® organic tomato puree
1/4
cup packed brown sugar
16
oz uncooked spaghetti
2
cups shredded sharp Cheddar cheese (8 oz)
1
can (15 oz) Progresso® red kidney beans, drained, rinsed
Oyster crackers, if desired
  1. Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, cook beef and 3 cups of the onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt, cinnamon, cocoa, cumin and water. Simmer 2 minutes. In slow cooker, mix beef mixture, tomato puree and brown sugar until blended.
  2. Cover; cook on Low heat setting 8 hours.
  3. About 15 minutes before serving, cook and drain spaghetti as directed on package. To serve, spoon chili over spaghetti; top each serving with 1/4 cup cheese, 2 tablespoons of the remaining onions, 2 tablespoons beans and the oyster crackers.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Cincinnati Chili is served one of five ways: in a bowl, over spaghetti, then with cheese, onions and beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 770
    • Total Fat 26g
      • (Saturated Fat 12g,),
    • Sodium 1440mg;
    • Total Carbohydrate 83g
      • (Dietary Fiber 10g,
    • Protein 51g;
    Percent Daily Value*:
      Exchanges:
      • 4 Starch;
      • 1 Other Carbohydrate;
      • 2 Vegetable;
      Carbohydrate Choices:
      • 5 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.