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Slow Cooker Cincinnati Chili

Famous in the Midwest, Cincinnati Chili is a Mediterranean spiced meat sauce used as a topping for spaghetti and garnished with cheddar cheese and white onion. 

Servings 6
Author Emily Weeks, RDN, LD


  • 2 cups low sodium beef broth
  • 1 cup tomato sauce no salt added
  • 1/4 cup tomato paste
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp chili powder
  • 2 tsp unsweetened cocoa powder
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 tsp minced garlic
  • 2 lb ground beef 90/10 or higher
  • 1 pound of spaghetti cooked
  • finely shredded cheddar cheese
  • diced white onion optional


  1. Whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa powder, cumin, cinnamon, cloves, allspice, onion powder, salt, pepper and minced garlic in the bowl of your slow cooker. 

  2. Lightly brown the beef in a large skillet until halfway done-- when half of it is starting to turn brown. Use a spatula to make sure the beef is in small pieces.
  3. Add the beef to the slow cooker along with the liquid and spices. Cook on low for 8 hours.
  4. Ladle cooked chili over spaghetti and garnish with cheese and onions.