Cincinnati Chili

Cincinnati ChiliRecipe
Photo: Kana Okada; Styling: Susan Vajaranant
Serves 10

Cost per Serving:



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2 pounds lean ground beef
1 6-oz. can tomato paste
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cayenne pepper
1 15-oz. can kidney beans, rinsed and drained


Prep: 15 Minutes
Cook: 8 Hours

1. In a large skillet, cook ground beef and 1 tsp. salt over medium-high heat, breaking up beef with a spoon, until meat loses its pink color, about 8 minutes. Drain excess fat from pan.

2. Add meat to slow cooker along with 2 cups water, tomato paste, onions, garlic, chili powder, oregano, cocoa, cinnamon, allspice and cayenne pepper. Cover and cook on low for 5 to 7 hours. Add beans and cook 1 hour more, stirring in an additional 1/2 cup water if chili looks dry. Season with salt.

Created date

October 2009

Nutritional Information

Calories 225
Fat 10 g
Satfat 4 g
Protein 21 g
Carbohydrate 13 g
Fiber 4 g
Cholesterol 59 mg
Sodium 365 mg