Carrie’s Cincinnati Chili
Every time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. —Carrie Birdsall, Dallas, Georgia
Can you freeze Carrie's Cincinnati Chili?
Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary. Serve as directed.
Ingredients
- 1-1/2 pounds ground beef
- 1 small onion, chopped
- 1 can (29 ounces) tomato puree
- 1 can (14-1/2 ounces) whole tomatoes, crushed
- 2 tablespoons brown sugar
- 4 teaspoons chili powder
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon pepper
- 1 garlic clove, crushed
- 3 bay leaves
- Hot cooked spaghetti
- Optional: Shredded cheddar cheese and additional chopped onion
Directions
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1In a large skillet over medium heat, cook beef and onion until beef is no longer pink and onion is tender, 6-8 minutes, breaking meat into crumbles; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
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2Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve over hot cooked spaghetti. If desired, top with shredded cheddar cheese and additional chopped onion.
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