Crock Pot Cincinnati Chili

Have your chili 3,4, or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.

• Ready In: 4 hrs 20 mins
• Serves: 5-6

Ingredients

• Crock pot Ingredients

• 1 1⁄2 lbs lean ground beef
• 2  medium onions, chopped
• 1⁄2 cup  chopped celery
• 6  garlic cloves, minced
• 2  tablespoons mild chili powder
• 1  tablespoon paprika
• 1 1⁄2 teaspoons dried basil
• 1 1⁄2 teaspoons dried oregano
• 1 1⁄2 teaspoons dried thyme
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon ground allspice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 (14 1/2ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1⁄2 cup water

• Have It 5 Ways

• 1  lb spaghetti, cooked
• 1  medium onion, finely chopped
• 1  cup  finely grated cheddar cheese
• 1 (15 1/2ounce) can kidney beans, rinsed, drained, and heated
•  hot sauce (your favorite- I like Franks or Crystal)

Directions

1. Brown ground beef, onions, and celery in a large skillet, drain off all fat.
2. Place ingredients for the crock pot into the slow-cooker and stir well.
3. Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 1/2 hours on high, stirring during last part of cooking if using high setting.
4. Cook spaghetti 1/2 hour before chili is done.
5. To have chili 3-ways, serve it with spaghetti, chili and cheese.
6. To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese.
7. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese.
8. Douse your chili liberally with hot sauce, if desired.