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Carrie’s Cincinnati Chili

5 reviews
Total Time
Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Carrie Birdsall, Dallas, Georgia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Mar. 07, 2023

Every time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. —Carrie Birdsall, Dallas, Georgia

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Can you freeze Carrie's Cincinnati Chili?

Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary. Serve as directed.

Test Kitchen Approved

Carrie's Cincinnati Chili

5 reviews
Prep Time 20 min
Cook Time 6 hours
Yield 6 servings (1-1/2 quarts)

Ingredients

  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 can (29 ounces) tomato puree
  • 1 can (14-1/2 ounces) whole tomatoes, crushed
  • 2 tablespoons brown sugar
  • 4 teaspoons chili powder
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper
  • 1 garlic clove, crushed
  • 3 bay leaves
  • Hot cooked spaghetti
  • Optional: Shredded cheddar cheese and additional chopped onion
Text Ingredients

Directions

  1. In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
  2. Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion.

Nutrition Facts

1 cup: 315 calories, 14g fat (5g saturated fat), 70mg cholesterol, 644mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 23g protein.

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