Dinner

Slow Cooker Cincinnati Chili Recipe

Bylilan Sage February 18, 2026February 18, 2026

Introduction

Slow Cooker Cincinnati Chili is a flavorful twist on classic chili, simmered to perfection with a unique blend of spices and served over spaghetti. This recipe is easy to prepare and lets the slow cooker do all the work, making it perfect for busy weeknights or casual gatherings.

A white plate holds a serving of spaghetti with three visible layers. The bottom layer is light yellow spaghetti noodles twisted and spread across the plate's front. On top of the noodles is a thick layer of dark brown cooked ground meat sauce with a slightly chunky texture. Scattered within the meat sauce are dark red kidney beans and small pieces of diced white onions. Bright orange shredded cheese is sprinkled over the top layer of beans and onions. A gold fork is stuck into the meat sauce near the plate's center, lifting some sauce and noodles. The plate sits on a white marbled surface with blurred green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. 80/20 ground beef (browned and drained)
1 large white onion (diced)
3 cloves garlic (minced)
4.5 oz. tomato paste
15 oz. can tomato sauce
1 tbsp. garlic powder
1 tsp. onion powder
1 tsp. ground cinnamon
1 tsp. ground cumin
2 tbsp. dark chili powder
¼ tsp. cloves
¼ tsp. allspice
¼ tsp. cayenne pepper
1 tbsp. brown sugar
1 tbsp. unsweetened cocoa powder
1 tsp. salt
1 tsp. black pepper
2 cups beef stock
1 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
Cooked spaghetti noodles (for serving)
Shredded cheddar cheese (for garnish)
Diced white onion (for garnish)
Canned kidney beans (drained, rinsed, and warmed, optional)

Instructions

Step 1: Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess fat. Add the browned beef to the slow cooker.
Step 2: Add the diced onion, minced garlic, tomato paste, tomato sauce, and beef stock to the slow cooker.
Step 3: Stir in the garlic powder, onion powder, ground cinnamon, ground cumin, dark chili powder, cloves, allspice, cayenne pepper, brown sugar, cocoa powder, salt, and black pepper until well combined.
Step 4: Mix in the Worcestershire sauce and apple cider vinegar.
Step 5: Cover and cook on HIGH for 3 hours or on LOW for 5 hours, stirring occasionally if possible.
Step 6: Serve the chili hot over cooked spaghetti noodles. Garnish with shredded cheddar cheese, diced onions, and warmed kidney beans if desired. Enjoy!

Tips & Variations

For a thicker chili, cook uncovered for the last 30 minutes to allow some liquid to evaporate.
Substitute ground turkey or chicken for a leaner option.
Add a splash of hot sauce or extra cayenne if you prefer more heat.
Serve with oyster crackers or alongside a fresh green salad for a complete meal.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until heated through. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a white slow cooker filled with rich, dark reddish-brown chili, showing one layer of ground meat cooked in a thick sauce with visible chunks of diced onions and tomatoes throughout; the sauce has a glossy, slightly oily texture with bits clinging to the sides of the cooker. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can prepare this recipe on the stovetop by simmering it over low heat for about 1 to 1.5 hours, stirring occasionally to prevent sticking.

What toppings are traditional for Cincinnati chili?

Classic toppings include shredded cheddar cheese, diced onions, and kidney beans. Some like to add oyster crackers or a dollop of sour cream as well.

lilan Sage