Cincinnati Chili II

Don't let the chocolate in this recipe through you off. Once you try this recipe, it will be the only way you make chili in the future. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes!


10 servings


3 pounds ground beef
1 1/2 cups chopped onions
1 1/2 teaspoons minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 ounce unsweetened chocolate, coarsely chopped
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon ground cloves
hot cooked spaghetti
shredded cheddar cheese and sliced green onions, optional


In a Dutch oven, cook the beef, onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

In a 5-quart slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture. Cover and cook on low for 5 1/2 to 6 hours or until heated through.

Serve with spaghetti. Garnish with cheese and green onions if desired.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 5 1/2 hours

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