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
Shredded cheddar cheese, optional
Additional chopped onion, optional
1In a large skillet over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes; drain. Transfer to a 3- or 4-qt. slow cooker. Add next 11 ingredients.
2Cook, covered, on low 6-8 hours. Discard garlic clove and bay leaves. Serve on hot cooked spaghetti; if desired, top with shredded cheddar cheese and additional chopped onion.
3Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary. Serve as directed.
Prize winning recipe.
Every time we had a gathering or company, folks would request my Cincinnati chili. 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 in the jar.
Prep: 20 min. Cook: 6 hours
1 cup: 315 calories, 14g fat (5g saturated fat), 70mg cholesterol, 644mg sodium, 19g carbohydrate (9g sugars, 4g fiber), 23g protein.