Slow Cooker Cincinnati Chili: Cocoa and Allspice Version

Name: Slow Cooker Cincinnati Chili: Cocoa and Allspice Version
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Ingredients: 2 lb 85/15 ground beef, raw; 3 cups cold beef broth; 1 can (8 oz) tomato sauce; 2 tbsp tomato paste; 1 large yellow onion, finely diced; 5 garlic cloves, minced; 2 tbsp unsweetened cocoa powder; 1 tbsp chili powder; 2 tsp ground cumin; 2 tsp ground cinnamon; 1 tsp ground allspice; 1/4 tsp ground cloves; 2 tsp Worcestershire sauce; 1 tbsp apple cider vinegar; 1 tsp kosher salt; 1 tsp packed brown sugar, to balance the cocoa; 1 lb spaghetti, cooked separately; 3 cups finely shredded mild cheddar

By Iren Pavlenko · Last updated: 9 Nov 2026

A darker, spice-forward Cincinnati chili with double cocoa, extra cinnamon and a full teaspoon of allspice. The result is deep and glossy like a mole, not sweet.

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Slow Cooker Cincinnati Chili: Cocoa and Allspice Version

Recipe by Iren Pavlenko

0.0 from 0 votes

Course: Main CourseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

A darker, spice-forward Cincinnati chili with double cocoa, extra cinnamon and a full teaspoon of allspice. The result is deep and glossy like a mole, not sweet.

Ingredients

2 lb 85/15 ground beef, raw
3 cups cold beef broth
1 can (8 oz) tomato sauce
2 tbsp tomato paste
1 large yellow onion, finely diced
5 garlic cloves, minced
2 tbsp unsweetened cocoa powder
1 tbsp chili powder
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp ground cloves
2 tsp Worcestershire sauce
1 tbsp apple cider vinegar
1 tsp kosher salt
1 tsp packed brown sugar, to balance the cocoa
1 lb spaghetti, cooked separately
3 cups finely shredded mild cheddar

Directions

Pour the cold broth into the slow cooker and whisk in the tomato sauce and tomato paste until no streaks remain.
Sift or press the cocoa through a small sieve into the pot, then add the chili powder, cumin, cinnamon, allspice and cloves. Whisk hard for a full minute, because cocoa clumps easily.
Add the onion, garlic, salt and brown sugar and stir to combine.
Crumble in the raw beef and mash it apart until it is pea-sized or smaller. Smooth sauce depends on this step.
Cover and cook on LOW for 8 hours or HIGH for 4 hours. Do not lift the lid during the first hour.
Stir once after the first 30 minutes to break up any remaining clumps, then leave it alone.
When done, the chili should look dark mahogany, with a glossy surface and a sauce that coats the back of a spoon. Skim off the visible fat.
Stir in the vinegar and Worcestershire, then taste. If it tastes bitter, add another pinch of brown sugar; if flat, add salt.
Cook the spaghetti separately until just tender and drain it. Serve the chili over the pasta and top with plenty of cheddar.

Notes

Use natural unsweetened cocoa, not hot chocolate mix. If you cannot find allspice, use a pinch of nutmeg plus a pinch of black pepper. This version is even better on day two, when the spices have settled. It keeps 5 days in the fridge and 3 months in the freezer. Serve with a spoon of sour cream for a mole-style finish.

What the extra cocoa does

The double cocoa and extra spices turn the sauce dark and almost mole-like, though it is not sweet. A pinch of brown sugar rounds out the bitter edge. Cloves add a faint warmth that hits at the end of each bite.

Use only unsweetened cocoa, since sweetened mixes make it taste like dessert.

Swaps and what not to use

Nutmeg and black pepper replace allspice in a pinch. Add a bit more chili powder if you like it hotter. Do not use hot chocolate mix, and do not skip the vinegar, which keeps the sauce from tasting flat.

Serve it like this

Spoon it over spaghetti, add cheddar and a dollop of sour cream. A squeeze of lime also works. Oyster crackers go on the side.

Why day two is better

The spices meld overnight, so make it a day ahead if you can. Reheat gently and loosen with broth.

Add the spices to the broth first and whisk until no cocoa lumps remain. Taste near the end and add a pinch of salt or a little brown sugar to balance the bitterness.

Slow Cooker Cincinnati Chili: Cocoa and Allspice Version at a glance

Prep time: 15 minutes
Cooking time: 8 hours
Servings: 6 servings
Ingredients: 18, led by 85/15 ground beef, cold beef broth, (8 oz) tomato sauce, tomato paste

Tips for Slow Cooker Cincinnati Chili: Cocoa and Allspice Version

Slow Cooker Cincinnati Chili: Cocoa and Allspice Version FAQ

How long does Slow Cooker Cincinnati Chili: Cocoa and Allspice Version take?

Slow Cooker Cincinnati Chili: Cocoa and Allspice Version takes 8 hours of cooking after 15 minutes of prep.

How many people does Slow Cooker Cincinnati Chili: Cocoa and Allspice Version serve?

This recipe makes 6 servings.

What do I need to make Slow Cooker Cincinnati Chili: Cocoa and Allspice Version?

18 ingredients, led by 85/15 ground beef, cold beef broth, (8 oz) tomato sauce, tomato paste. Amounts are in the recipe card above.

Iren Pavlenko

Hi, I'm Iren Pavlenko. I read the top-ranked slow cooker recipes for a dish side by side and write down what they disagree on and what they all leave out — the cut, the pot size, and both the LOW and HIGH times. I write these guides so your weeknight dinner doesn't turn into a dry roast because a recipe never said which of those four things mattered.

Part of: 10 Slow Cooker Cincinnati Chili Recipes for Spaghetti Night