Slow Cooker Cincinnati Chili with Cinnamon and Cocoa

When the lid comes off, this chili is loose enough to spoon over spaghetti, not thick like a pot of beans. That’s the point. Cincinnati-style chili gets its warmth from…

By Julia • October 25, 2026 • Reading time: 9 min

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When the lid comes off, this chili is loose enough to spoon over spaghetti, not thick like a pot of beans. That’s the point. Cincinnati-style chili gets its warmth from cinnamon and cocoa, then lands in layers with noodles, kidney beans, and cheddar. I like how the broth and tomato make a savory sauce that clings to the pasta without turning it into a heavy stew.

For this slow cooker version, the beef and onion get browned first, then the spices have hours to settle into the tomato and broth. The cocoa doesn’t make the chili taste like dessert; it gives the spice mixture a deeper, rounder edge. Keep the beans and cheese for serving rather than stirring them into the slow cooker, and every bowl stays easy to layer with just the toppings you want.

Why Cincinnati Chili Belongs on Spaghetti, Not in a Thick Bowl of Beans

The broth-to-tomato balance gives this chili a saucy, spoonable consistency. It isn’t meant to reduce into a dense beef mixture, and the kidney beans don’t simmer in the pot. They’re warmed separately and added at serving, so the beans keep their shape and each person can build a bowl with the amount of topping they like.

That serving style also explains why the pasta matters. Spaghetti gives the sauce plenty of strands to coat, while shredded sharp cheddar adds a salty, creamy finish. If you expect a thick, bean-filled chili, the slow cooker may look unexpectedly brothy when you lift the lid. Don’t try to correct that by treating it like a stew; spoon it over the noodles and let the toppings complete the bowl. The result should be saucy enough to settle around the pasta, with the meat and spices in every bite.

How the Beef, Tomato, and Spice Blend Build the Cincinnati-Style Flavor

• Ground beef — The 85% lean beef brings enough fat for a full, beefy sauce. Draining the excess after browning keeps the finished chili from feeling greasy; an extra-lean grind would make a less rich base.
• Yellow onion and garlic — Finely chopped onion softens into the beef mixture instead of leaving large pieces in the sauce. Mince the garlic so it disperses quickly when it goes into the hot skillet.
• Beef broth and tomato — Low-sodium broth keeps the sauce loose and lets you control the salt. Tomato sauce supplies the smooth tomato base, while tomato paste adds concentrated tomato flavor without replacing the broth.
• Apple cider vinegar and Worcestershire sauce — Vinegar brings a bright edge to the beef and tomato, and Worcestershire deepens the savory notes. Their small but distinct roles are why I wouldn’t use one in place of the other.
• Cinnamon, cocoa, and the other spices — Cinnamon gives the chili its recognizable warmth, while unsweetened cocoa adds depth rather than a chocolate-forward taste. Use fresh, aromatic ground spices if yours have been sitting open for years; muted spices make the long-cooked sauce taste flat.
• Bay leaf — It seasons the slow-cooked liquid gradually, but it isn’t meant to stay in the finished bowls. Lift it out before serving.
• Spaghetti — Cook it separately so the noodles stay al dente instead of absorbing the chili’s broth during the slow cook. Follow the package timing and drain it before layering.
• Kidney beans and sharp cheddar — The beans offer a soft, hearty topping, and sharp cheddar holds its own against the warm spices. Shred the cheese yourself if you want the strands to melt readily over the hot chili.

The Skillet-to-Slow-Cooker Sequence That Keeps the Beef Flavorful

Brown the Beef and Onion in Batches

Heat a 12-inch skillet over medium-high heat and brown the beef and finely chopped onion in two batches, breaking the meat up as it cooks. The total browning time is 8–10 minutes, until no pink remains and the beef reaches 160°F. Drain excess fat, return the beef and onion to the skillet, then add the minced garlic. Cook for 30 seconds; the garlic needs only that brief time in the hot pan.

Stir Together the Slow Cooker Base

Transfer the beef mixture to a 6-quart slow cooker. Stir in the beef broth, tomato sauce, tomato paste, apple cider vinegar, Worcestershire sauce, chili powder, cinnamon, cocoa powder, cumin, allspice, cloves, cayenne, salt, black pepper, and bay leaf. Take a moment to mix the tomato paste through the liquid so it isn’t left in a concentrated lump. The base will look loose before it cooks.

Let the Spices Cook Into the Sauce

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Keep the lid on while it cooks; each time it’s lifted, heat escapes and the cooking time becomes less predictable. When the chili is ready, remove and discard the bay leaf. Skim excess fat from the surface before serving.

Cook the Noodles and Warm the Beans Separately

Bring a large pot of water to a boil and cook the spaghetti according to the package directions, usually 8–12 minutes, until al dente. Drain it rather than leaving it in the hot cooking water. Warm the drained and rinsed kidney beans in a small saucepan over medium heat for 3–5 minutes. Spoon the chili over the spaghetti, then finish with beans and shredded sharp cheddar.

Four Simple Ways to Change the Bowl Without Losing Its Character

Questions That Come Up When Making Cincinnati Chili

Slow Cooker Cincinnati Chili with Cinnamon and Cocoa

Slow cooker Cincinnati chili simmers ground beef with cinnamon, cocoa, and warm spices for a rich, savory sauce. Serve it over al dente spaghetti with kidney beans and shredded sharp cheddar.

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 770

Ingredients Equipment Method Notes

Ingredients

  

For the chili

• 2 lb ground beef 85% lean
• 1 yellow onion medium, finely chopped
• 3 cloves garlic minced
• 3 cups low-sodium beef broth
• 1 can (15 oz) tomato sauce
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tbsp chili powder
• 1 tsp ground cinnamon
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cumin
• 0.5 tsp ground allspice
• 0.25 tsp ground cloves
• 0.25 tsp cayenne pepper
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 bay leaf

For the serving components

• 1 lb spaghetti
• 1 can (15 oz) kidney beans drained and rinsed
• 2 cups sharp cheddar cheese shredded

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

Brown the beef

1. Heat a 12-inch skillet over medium-high heat and brown the beef and onion in two batches, breaking up the beef, for 8–10 minutes total, until no pink remains and the beef reaches 160°F.
2. Drain excess fat, return the beef and onion to the skillet, add the garlic, and cook for 30 seconds.

Cook the chili

1. Transfer the beef mixture to a 6-quart slow cooker and stir in the broth, tomato sauce, tomato paste, vinegar, Worcestershire sauce, chili powder, cinnamon, cocoa powder, cumin, allspice, cloves, cayenne, salt, pepper, and bay leaf.
2. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
3. Remove and discard the bay leaf, then skim excess fat from the surface.

Prepare the serving components

1. Cook the spaghetti in a large pot of boiling water according to package directions, usually 8–12 minutes, until al dente; drain.
2. Warm the kidney beans in a small saucepan over medium heat for 3–5 minutes.
3. Serve the chili over spaghetti with beans and cheddar cheese.

Notes

For deeper flavor, make the chili a day ahead and reheat it before serving. Refrigerate leftovers for 3–4 days or freeze the chili for up to 3 months; cook fresh spaghetti when serving. For a gluten-free option, use gluten-free spaghetti and verify that the Worcestershire sauce is gluten-free.