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Continued: Recipe: Slow Cooker Cincinnati Chili-Five-Way

  • Article by: , Wire services
  • Last update: February 27, 2013 - 1:08 PM

• Cooked spaghetti, optional

• Cooked kidney beans (canned is fine), optional

• Finely shredded Cheddar cheese, optional

• Diced white onion, optional

Directions

In a 5-quart slow cooker, whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa powder, cinnamon, cumin, cloves, allspice, salt and pepper. Stir in the onion and garlic.

Add the ground beef and, using a potato masher or back of a wooden spoon, mash the meat into the sauce so the two are combined thoroughly. Cover and cook on high for 4 hours or low for 8 hours. Stir a couple of times along the way, if possible, as the meat and the liquid may appear to separate a bit during the cooking process. Stirring brings them right back together.

Serve over cooked spaghetti noodles and top with beans, Cheddar cheese and white onions, if desired.

Nutrition information per serving:

Calories 207 Fat 8 g Sodium 730 mg

Carbohydrates 10 g Saturated fat 3 g Calcium 51 mg

Protein 25 g Cholesterol 64 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 3 lean meat.

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