Slow Cooker Cincinnati Chili





Here in Montana, I had never heard of Cincinnati Chili.  I found a few recipes on Pinterest and made up my own thing.  It is so so yummy!  What a great meal to feed to a crowd or a hungry group of teens.  This may be my next go to for a big family dinner.  My one year old son loved this, so I know it isn’t too spicy.  Making this in the slow cooker means it is a quick meal to get on the table at the end of the day.  Keep a bag of ground beef with onion in your freezer and you will always be ready.


Slow Cooker Cincinnati Chili

Slow Cooker Cincinnati Chili


  • 1 chopped yellow onion
  • 1 lb ground beef
  • 1 tsp minced garlic
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp allspice
  • 1/4 tsp cayenne pepper
  • 28oz can diced tomatoes, not drained
  • 2 Tbsp Worcestershire sauce
  • 15oz can pinto beans, drained
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 lb spagehetti noodles
  • Toppings:
  • shredded colby jack cheese
  • crushed saltine crackers
  • sliced green onions


  1. In a skillet, brown ground beef and chopped onions. Drain and transfter to slow cooker.
  2. Add remaining ingredients to slow cooker (except spaghetti noodles) and stir to combine. Cook on low for 4-6 hours.
  3. 15 minutes before serving, cook spaghetti noodles according to package and prepare the toppings.
  4. Serve hot chili over hot spaghetti noodles and to with cheese, onions, and crackers.
  5. Enjoy!

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