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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
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.