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Carrie’s Cincinnati Chili

Total Time

Prep: 20 min. Cook: 6 hours

Makes

6 servings (1-1/2 quarts)

Every time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. —Carrie Birdsall, Dallas, Georgia
Carrie's Cincinnati Chili Recipe photo by Taste of Home

Ingredients

  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 can (29 ounces) tomato puree
  • 1 can (14-1/2 ounces) whole tomatoes, crushed
  • 2 tablespoons brown sugar
  • 4 teaspoons chili powder
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1 garlic clove, crushed
  • 3 bay leaves
  • Hot cooked spaghetti
  • Optional: Shredded cheddar cheese and additional chopped onion

Directions

  1. In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
  2. Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion.

Can you freeze Carrie's Cincinnati Chili?

Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary. Serve as directed.

Nutrition Facts

1 cup: 315 calories, 14g fat (5g saturated fat), 70mg cholesterol, 644mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 23g protein.

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