Cincinnati Chili

This recipe is the best that we have tried. It can be cooked in the slow cooker. If the onions are precooked, it can be simmered on low for at least one hour. The last time we made it, it was very thin, so we had to reduce it by cooking longer with the lid removed. We will perfect the recipe further by reducing the amount of beef broth used.

• Ready In: 6 hrs 30 mins
• Serves: 6

Ingredients

• 2  cups beef broth (May want to reduce to 1 or 1.5 cups)
• 8  ounces tomato sauce
• 1⁄4 cup tomato paste
• 2  tablespoons apple cider vinegar
• 2  tablespoons chili powder
• 2  teaspoons  unsweetened cocoa powder
• 1  teaspoon ground cumin
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon ground allspice
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 3  garlic cloves, minced
• 1  large yellow onion, diced
• 2  lbs ground beef, low-fat
• 1  lb spaghetti noodles (cooked)
•  finely ground cheddar cheese
•  white onion, diced (optional)

Directions

1. In a medium bowl whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, cloves, allspice, salt and pepper.
2. Add mixture to slow cooker.
3. Stir in garlic and yellow onions.
4. Lightly brown beef in a skillet.
5. Add beef to slow cooker and mix.
6. Cook on high for six hours or low for eight hours covered.
7. Serve over cooked noodles, topped with shredded cheddar and white onions.