Slow Cooker Cincinnati Chili

Cincinnati chili is native to the state of Ohio and is typically eaten over spaghetti or on hot dogs.

Serves: 4Hands-on: 20 minutesTotal: 5 hours 20 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. vegetable oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 1 cup tomato sauce
  • 1 cup water
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. sweet paprika
  • ½ tsp. ground cinnamon
  • 1 Tbsp. light brown sugar
  • 1 tsp. hot pepper sauce
  • 16 oz. cooked spaghetti


  • Heat oil in a large skillet over medium-high heat. Add onion and garlic. Sauté for about 3–4 minutes, or until onions start to soften.
  • Push everything to the sides of the pan, then add the ground beef. With a wooden spoon, break up meat, then cook, stirring occasionally, until meat is browned and no pink remains.
  • Pour off grease, then add meat to a 4-quart slow cooker. Top with all ingredients except for the spaghetti. Cover and cook on low heat for 5 hours.
  • Serve the chili over the spaghetti.