Slow Cooker Cincinnati Chili: Four-Way With Onions
Cincinnati chili with a layer of raw diced onion between the sauce and the cheese for crunch and bite. The sauce is slightly sharper than the classic so it holds up to the onion.
Slow Cooker Cincinnati Chili: Four-Way With Onions
Course: Main CourseDifficulty: Easy6
servings20
minutes8
hoursCincinnati chili with a layer of raw diced onion between the sauce and the cheese for crunch and bite. The sauce is slightly sharper than the classic so it holds up to the onion.
Ingredients
2 lb 85/15 ground beef, raw
3 cups cold beef broth
1 can (8 oz) tomato sauce
1 tbsp tomato paste
1 medium yellow onion, finely diced for the sauce
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 cayenne pepper
1 tbsp apple cider vinegar
2 tsp Worcestershire sauce
1 tsp kosher salt
1 lb spaghetti, cooked separately
2 large white onions, diced 1/4 inch, for topping
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 smooth. Cold liquid keeps the beef loose later.
- Stir in the diced sauce onion, garlic, cocoa, chili powder, cumin, cinnamon, allspice, cayenne and salt. Whisk until no dry cocoa remains on the surface.
- Add the raw beef and mash it apart with a potato masher until the pieces are pea-sized or smaller. This takes about 3 minutes and is worth doing thoroughly.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours. Resist lifting the lid in the first hour.
- Stir at 30 minutes to catch any clumps the masher missed. By the end the beef should be fully gray-brown and the sauce thick enough to coat the back of a spoon.
- Stir in the vinegar and Worcestershire in the last 20 minutes, then taste. Add salt only if the sauce tastes flat, since cheese is salty.
- Dice the topping onions while the chili finishes and keep them in a bowl in the fridge. Cold, crisp onion is the point of this recipe.
- Cook the spaghetti separately until just tender, about 9 minutes, and drain without rinsing. Divide it among warm plates.
- Ladle chili over each plate, add a generous scoop of the raw onion, then finish with a thick layer of cheddar. Serve immediately so the onion stays crisp.
Notes
- Use a sweet or white onion for topping if raw yellow onion is too sharp for your family. Soak the diced onion in cold water for 10 minutes and pat dry to mellow it. The chili base can be made two days ahead, but dice the topping onion on the day you serve. Leftover sauce freezes for 3 months; leftover onion does not freeze well, so buy only what you need.
Why raw onion on top works
The raw diced onion adds a crunchy, sharp contrast to the warm, spiced sauce. A little cayenne makes the sauce a bit livelier so it does not get lost under the onion. This is the four-way, and it changes the whole bite.
Fine dice matters. Big pieces overwhelm the chili.
Swaps and what to avoid
Sweet onions or scallions are a milder choice. Soaking the diced onion in cold water takes off the harsh edge. Do not dice the topping onion early, because it gets watery and loses its crunch.
What to serve
Spaghetti is the base, with cheddar on top. Oyster crackers and a cold lager or iced tea suit it.
Make ahead
The chili base keeps for days and can be made ahead. Add the onion only when you serve.
Dice the topping onion evenly so each forkful gets a little crunch. Cut it just before serving, since cut onions lose their snap and get a harsher smell within an hour.
Slow Cooker Cincinnati Chili: Four-Way With Onions at a glance
- Prep time: 20 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: Four-Way With Onions
Use a sweet or white onion for topping if raw yellow onion is too sharp for your family. Soak the diced onion in cold water for 10 minutes and pat dry to mellow it. The chili base can be made two days ahead, but dice the topping onion on the day you serve. Leftover sauce freezes for 3 months; leftover onion does not freeze well, so buy only what you need.
Slow Cooker Cincinnati Chili: Four-Way With Onions FAQ
How long does Slow Cooker Cincinnati Chili: Four-Way With Onions take?
Slow Cooker Cincinnati Chili: Four-Way With Onions takes 8 hours of cooking after 20 minutes of prep.
How many people does Slow Cooker Cincinnati Chili: Four-Way With Onions serve?
This recipe makes 6 servings.
What do I need to make Slow Cooker Cincinnati Chili: Four-Way With Onions?
18 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
