Slow-Cooker Cincinnati Chili

  • Prep Time 30 min
  • Total Time 8 hr 30 min
  • Servings 8

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Cincinnati Chili is served one of five ways: in a bowl, over spaghetti, then with cheese, onions and beans.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
770
% Daily Value
Total Fat
26g
0%
Saturated Fat
12g
0%
Sodium
1440mg
0%
Total Carbohydrate
83g
0%
Dietary Fiber
10g
0%
Protein
51g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
4 Starch; 1 Other Carbohydrate; 2 Vegetable;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.