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Crockpot Cincinnati Chili
Andre Lewis

Crockpot Cincinnati Chili

Cincinnati chili is a finely textured meat sauce, not a chunky bowl of red, and the distinction matters. Whisking raw beef into cold broth gives it the loose, even crumble that browning can't. Cinnamon and allspice should register as warmth; if the kitchen smells like pie, you used too much.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 4 cups cold low-sodium beef broth
  • 1 cup finely diced yellow onion
  • 4 cloves garlic minced
  • 15 oz canned tomato sauce
  • 3 tbsp chili powder
  • 1 tbsp unsweetened cocoa powder
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp kosher salt

Method
 

  1. Whisk the raw ground beef into the cold broth in a 6-quart crockpot until no clumps larger than a pea remain.
  2. Stir in the onion, garlic, tomato sauce, chili powder, cocoa, cumin, cinnamon, allspice, Worcestershire and salt.
  3. Cover and cook on low for 7 to 8 hours, stirring firmly after 2 hours to break up any meat that has gathered together.
  4. Check that the beef has reached 160°F, then skim any fat from the surface.
  5. Stir in the vinegar and cook uncovered on high for 20 minutes until the sauce is loose but no longer watery.