A flavorful and hearty Cincinnati-style chili prepared in a slow cooker, perfect for a comforting meal.
Brown the ground beef in a large skillet over medium heat until fully cooked.
Ensure to break the beef into small crumbles for even cooking.
Add the chopped onion, celery, and minced garlic to the skillet and sauté until softened.
Cook until the onions are translucent for the best flavor.
Transfer the cooked mixture to the slow cooker.
Use a slotted spoon to leave excess fat behind.
Add the chili powder, paprika, dried basil, dried oregano, ground cinnamon, ground cumin, cayenne pepper, diced tomatoes, tomato sauce, and water to the slow cooker. Stir well.
Mix thoroughly to ensure the spices are evenly distributed.
Cover and cook on low for 7-8 hours or on high for 3-4 hours.
Stir occasionally if cooking on high to prevent sticking.
Cook the spaghetti according to package instructions during the last 30 minutes of the chili cooking time.
Salt the water for better pasta flavor.
Serve the chili over the cooked spaghetti and top with chopped onion, shredded cheddar cheese, and kidney beans.
Layer the toppings creatively for an appealing presentation.
Enjoy your delicious Cincinnati-style chili with your favorite hot sauce if desired.
Serve with a side of crusty bread for a complete meal.
Nutze unsere App für das beste Erlebnis
