This crockpot Cincinnati chili is one of those unexpected comfort food wins. It’s not your regular chili—it’s spiced with cinnamon, cocoa powder, and a hint of sweetness, and it’s always served over spaghetti.
Sounds weird, tastes amazing. The crockpot does all the work, and the result is a rich, thick meat sauce that’s super cozy and full of flavor.
Why I Love This Recipe
I didn’t grow up eating Cincinnati chili, but once I tried it, I was hooked. It’s bold, different, and somehow really nostalgic. It’s got the heartiness of meat sauce, the comfort of chili, and the sweetness-spice combo that just works.
- The crockpot makes it totally hands-off
- Spices like cinnamon and cocoa add depth you don’t expect
- It makes a lot—perfect for leftovers
- You can serve it “your way” with all the fun toppings
- Feels like takeout but made at home
Servings and Time
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: Up to 8 hours 15 minutes
What You’ll Need
- 2 lbs ground beef
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- 1/2 tsp black pepper
- 1 tsp salt
- 2 tbsp tomato paste
- 1 (15 oz) can tomato sauce
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- Optional: 1 (15 oz) can kidney beans, drained and rinsed
For Serving (Traditional “Ways”)
- Cooked spaghetti
- Finely shredded cheddar cheese
- Chopped onions
- Kidney beans
- Oyster crackers
Pro Tips
- Use lean ground beef so you don’t end up with too much grease
- Don’t skip the cocoa powder—it doesn’t taste like chocolate but adds richness
- Let it cook low and slow for the best depth of flavor
- Stir in the beans at the end to keep their texture
- Make it a full “5-way” by serving with spaghetti, beans, cheese, and onions
Tools Required
- Large skillet
- Slow cooker (6-quart or larger)
- Wooden spoon or spatula
- Knife and cutting board
- Small bowls or jars for spices
Substitutions and Variations
- Use ground turkey instead of beef
- Skip the beans if you want it more traditional
- Add a pinch of cayenne if you want it spicy
- Try it over mashed potatoes or fries instead of spaghetti
- Dairy-free cheese works great for topping
Make Ahead Tips
- Brown the beef and chop the onions ahead of time
- Mix all the spices and wet ingredients in a container the night before
- Cooked chili keeps well in the fridge for 4 days and can be frozen for up to 2 months
How to Make It
Step 1: Brown the beef with onion and garlic
In a large skillet over medium heat, cook 2 lbs ground beef with 1 finely diced yellow onion and 3 minced garlic cloves until the beef is browned and the onions are soft, about 8–10 minutes. Drain any extra grease.
Step 2: Add beef mixture to crockpot
Transfer the cooked beef, onion, and garlic mixture into the slow cooker.
Step 3: Add spices and seasonings
Add 2 tbsp chili powder, 1 tsp ground cinnamon, 1 tsp unsweetened cocoa powder, 1/2 tsp allspice, 1/4 tsp ground cloves, 1/2 tsp black pepper, 1 tsp salt, and 1 tsp sugar directly into the slow cooker.
Step 4: Add wet ingredients
Add 2 tbsp tomato paste, 1 (15 oz) can tomato sauce, 2 cups beef broth, 1 tbsp Worcestershire sauce, and 1 tbsp apple cider vinegar into the slow cooker. Stir until fully combined.
Step 5: Slow cook
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chili is thick and rich. If using, stir in 1 (15 oz) can of drained kidney beans during the last 30 minutes of cooking.
Step 6: Serve
Spoon the chili over cooked spaghetti in a bowl. Top with finely shredded cheddar cheese, chopped onion, and extra kidney beans if you like.
Leftovers and Storage
- Store chili in an airtight container in the fridge for up to 4 days
- Freeze in portions for up to 2 months
- Reheat on the stove or in the microwave until hot
Macros Information (per serving, based on 8 servings)
- Calories: 420
- Protein: 28g
- Fat: 22g
- Carbs: 25g
- Fiber: 4g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Simmering the chili low and slow gives the spices time to bloom and infuse the sauce with flavor. Cocoa powder adds body and a slight bitterness that balances the sweet tomato and warm cinnamon. Cooking the beef first ensures a rich base without greasy texture.
Common Mistakes
- Not browning the beef—it makes a huge difference in flavor
- Adding beans too early—they’ll get too soft
- Skipping the vinegar—it brightens everything up at the end
- Using sweetened cocoa instead of unsweetened
What to Serve With
- Extra spaghetti for big eaters
- Side salad with a tangy vinaigrette
- Buttered bread or garlic toast
- A cold soda or iced tea
FAQ
Can I make this without spaghetti?
Yes! Try it over rice, fries, or even a baked potato.
Is this really chili?
It’s more of a meat sauce with chili spices—classic Cincinnati style.
Can I double the recipe?
Yes, just make sure your slow cooker can hold it all.
Can I make it ahead of time?
Definitely—it tastes even better the next day.
Conclusion
This crockpot Cincinnati chili is a total flavor bomb and way easier than you’d think. Once you try it, you’ll see why it’s a Midwest favorite. Save this one for your next game day or comfort food craving, and don’t forget to leave a comment with your favorite “way” to serve it!