Slow Cooker Cincinnati Chili: Classic Three-Way
Classic Ohio-style Cincinnati chili built from raw beef stirred into cold broth, cooked low and slow until the sauce is fine and silky. Serve it over spaghetti with a pile of finely shredded cheddar for the three-way.
Slow Cooker Cincinnati Chili: Classic Three-Way
Course: Main CourseDifficulty: Easy6
servings15
minutes8
hoursClassic Ohio-style Cincinnati chili built from raw beef stirred into cold broth, cooked low and slow until the sauce is fine and silky. Serve it over spaghetti with a pile of finely shredded cheddar for the three-way.
Ingredients
2 lb 85/15 ground beef, raw
3 cups cold beef broth
1 can (8 oz) tomato sauce
1 tbsp tomato paste
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp unsweetened cocoa powder
1 tbsp chili powder
2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
2 tsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp kosher salt, plus more to taste
1 lb spaghetti, cooked separately
3 cups finely shredded mild cheddar
Directions
- Pour the cold broth into the slow cooker first, before anything else goes in. Starting cold is what keeps the beef from clumping later.
- Whisk in the tomato sauce, tomato paste, onion and garlic until the paste dissolves. The liquid should look evenly orange with no red streaks.
- Add the cocoa, chili powder, cumin, cinnamon, allspice, cloves and salt. Whisk for a full minute so the cocoa has no dry pockets floating on top.
- Crumble the raw beef into the pot and break it apart with a potato masher or whisk. Keep going until no piece is larger than a pea, about 3 minutes.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Do not lift the lid during the first hour, because the pot needs to come up to temperature undisturbed.
- Stir once at the 30 minute mark and once more near the end. The chili is ready when the beef is no longer pink, the sauce coats the back of a spoon and a thin film of fat shimmers on top.
- Skim the surface fat with a spoon, then stir in the vinegar and Worcestershire. Taste and add salt a pinch at a time, because the cheese will add more.
- Cook the spaghetti separately in well-salted water until just tender, about 9 minutes. Drain it but do not rinse, so the sauce clings.
- Pile spaghetti on each plate, ladle the chili over it and finish with a heap of fine cheddar that melts into the sauce. Serve right away.
Notes
- Do not brown the beef; raw beef in cold broth is what gives the smooth, fine texture. Swap 85/15 for 90/10 beef if you prefer less fat, but add a tablespoon of oil so the spices still bloom. The chili keeps 4 days in the fridge and tastes better on day two, and it freezes for 3 months in flat bags. Reheat gently with a splash of broth and cook fresh spaghetti each time.
Why raw beef in cold broth
Browning the beef gives you crumbles. Stirring raw beef into cold broth breaks it into a fine, almost saucy texture, and that is the signature of Cincinnati chili. The cocoa and cinnamon add warmth, not sweetness, and the vinegar keeps it lively.
A bit of whisking at the start stops the meat from clumping.
Swaps and one to skip
Leaner beef works if you add a tablespoon of oil. Do not use browned beef or chunky tomatoes, which change the texture.
The three-way plate
Spoon the chili over a mound of hot spaghetti and cover it with a heap of finely shredded cheddar. Oyster crackers go on the side.
Leftovers
Day two tastes better, since the spices settle. Reheat gently with a splash of broth and cook fresh spaghetti each time.
Break up the beef with a whisk or a potato masher in the cold broth before turning the cooker on. Once the heat starts, clumps set in place and will not break down later.
Slow Cooker Cincinnati Chili: Classic Three-Way at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 17, led by 85/15 ground beef, cold beef broth, (8 oz) tomato sauce, tomato paste
Tips for Slow Cooker Cincinnati Chili: Classic Three-Way
Do not brown the beef; raw beef in cold broth is what gives the smooth, fine texture. Swap 85/15 for 90/10 beef if you prefer less fat, but add a tablespoon of oil so the spices still bloom. The chili keeps 4 days in the fridge and tastes better on day two, and it freezes for 3 months in flat bags. Reheat gently with a splash of broth and cook fresh spaghetti each time.
Slow Cooker Cincinnati Chili: Classic Three-Way FAQ
How long does Slow Cooker Cincinnati Chili: Classic Three-Way take?
Slow Cooker Cincinnati Chili: Classic Three-Way takes 8 hours of cooking after 15 minutes of prep.
How many people does Slow Cooker Cincinnati Chili: Classic Three-Way serve?
This recipe makes 6 servings.
What do I need to make Slow Cooker Cincinnati Chili: Classic Three-Way?
17 ingredients, led by 85/15 ground beef, cold beef broth, (8 oz) tomato sauce, tomato paste. Amounts are in the recipe card above.
Part of: 10 Slow Cooker Cincinnati Chili Recipes for Spaghetti Night
