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Slow-Cooker Cincinnati Chili
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Wholesome slow-cooked beef chili with Progresso® beans and Muir Glen® tomato puree, served on a bed of spaghetti.
Ingredients:
  • 3 lb ground beef round
  • 4 large onions, chopped (4 cups)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons unsweetened baking cocoa
  • 1 teaspoon ground cumin
  • 1/2 cup water
  • 2 cans (28 oz each) Muir Glen™ organic tomato puree
  • 16 oz uncooked spaghetti
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • Oyster crackers, if desired
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a Dutch oven, cook the beef and 3 cups of onions over medium-high heat until the beef is fully cooked; then drain the excess fat. Add salt, cinnamon, cocoa, cumin, and water, and simmer for 2 minutes. Transfer the beef mixture to the slow cooker, then add tomato puree and brown sugar, stirring until well combined.
  • Cover and simmer gently over Low heat for 8 hours.
  • About 15 minutes before serving, cook the spaghetti according to package instructions. Serve by spooning chili over the spaghetti and topping each serving with 1/4 cup of cheese, 2 tablespoons of onions, 2 tablespoons of beans, and oyster crackers.

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