Slow-Cooker Cincinnati Chili Five-Way √
Note: Warm spices like cinnamon, allspice and cloves set this chili apart from the more traditional versions. How you serve it is up to you, but for the full Five-Way effect, we suggest serving it with all the condiments. I like to use a potato masher whenever I’m cooking ground meat as a quick and easy way to break it up when you don’t want large clumps.
• 2 c. low-sodium beef broth
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 2 tbsp. red wine vinegar
• 3 tbsp. chili powder
• 1 1/2 tbsp. unsweetened cocoa powder
• 2 tsp. cinnamon
• 1 tsp. ground cumin
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 large yellow onion, diced
• 2 garlic cloves, minced
• 2 lb. extra-lean ground beef
• Cooked spaghetti, optional
• Cooked kidney beans (canned is fine), optional
• Finely shredded Cheddar cheese, optional
• Diced white onion, optional
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.