If you've ever visited Ohio or heard someone rave about "Skyline Chili," you know that Cincinnati chili is not your average bowl of beef and beans. This version is slow-cooked to perfection in a Crock Pot and served over spaghetti with cheese, onions, beans, and crackers if you're going full 5-way!
This recipe is straight from the church cookbook submitted by Vonda Moon. They are originally from Cincinnati are so this is as close to authentic as I can share with you. Looking for a milder beanless chili? Check out the one my son loves. Have a second slow cooker looking to be used? Toss in ingredients for my Cheesy Potato Soup or Crock Pot Cowboy Soup and your family will be coming back for seconds.
This is our annual New Year's Day meal!
- Vonda Moon
Ingredient needed:
This slow-cooked Cincinnati chili is full of warm spices and perfect for serving over spaghetti with all your favorite chili toppings.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
Don't worry if you're missing something-these swaps still get you that iconic chili flavor.
- Ground turkey can replace beef for a leaner version.
- Tomato sauce (1½ cups) can be subbed for diced tomatoes if you want a smoother sauce.
- Apple cider vinegar can stand in for white vinegar.
- No allspice? Try a mix of nutmeg + cloves (¼ teaspoon each).
- Gluten-free? Use GF pasta and skip the crackers.
How to make Cincinnati Chili in the slow cooker
Unlike traditional chunky chili, this Midwestern classic is thinner, spiced with warm flavors like cinnamon and allspice, and served over spaghetti. Yes, spaghetti! And thanks to your Crock Pot, it's also incredibly easy to make at home.
Build the Base
Place the ground beef, chopped onions, diced tomatoes and water in your slow cooker insert. No need to brown the meat first! This method keeps the texture tender and classic.
Add the Flavor
Stir in the vinegar, Worcestershire sauce, and all the spices, including the bay leaves. Mix well to break up any clumps of beef.
Slow Cook It
Cover and cook on high for 4 hours or low for 6-8 hours, until the beef is cooked through and flavors have melded beautifully.
Finish It Off
Skim off any excess fat from the top. If desired, remove some of the liquid for a thicker sauce.
Serve with Toppings
Spoon hot chili over a bed of cooked spaghetti and layer on the toppings:
- 2-Way: Spaghetti + chili
- 3-Way: Add shredded cheddar
- 4-Way: Add chopped onions or beans
- 5-Way: Add both onions and beans
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Flavor Bonus!
Serve with oyster crackers for crunch! It may sound a bit odd but I LOVE my chili with seasoned Oyster Crackers!
Make-Ahead Tips
Planning for a party or busy weeknight? This chili gets better with time!
You can make the chili 1-2 days in advance. Let it cool completely, then refrigerate in an airtight container. Reheat gently on the stove or in a slow cooker on warm. Wait to cook the spaghetti and prep toppings until ready to serve.
Need a Side?
Sides For Chili
Storage Tips
This recipe stores and freezes beautifully-hello, easy meal prep!
- Fridge: Store chili and toppings separately for best texture. Keep in airtight containers for up to 4 days.
- Freezer: Freeze just the chili (no pasta or cheese) in freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
Frequently asked questions, answers and tips:
Tip: remove some liquid after cooking.
Break it up well when mixing in raw ground beef with the water.
Slow Cooker Cincinnati Chili with Spaghetti and Classic Toppings
Ingredients
Method
- Combine ground beef, onions and water in the slow cooker insert.2 pounds Ground Beef, 2 medium Onion, 4 Cups Water
- Add the tomatoes, with liquid, vinegar, Worcestershire sauce, and all the spices.1 16 Ounce Can Diced Tomatoes, 1 ½ teaspoons vinegar, 1 Teaspoon Worcestershire Sauce, 1 Tablespoons chili powder, 2 teaspoons ground cumin, 1 ½ teaspoons ground allspice, 1 ½ teaspoons Salt, 1 Teaspoon cayenne pepper, 1 Teaspoon ground cinnamon, 2 each Bay Leaves
- Stir to combine.
- Cover and cook on high for 4 hours or on low for 6-8.
- Skim off the fat and remove excess water (optional)
- Serve with your favorite accompaniments.1 box Spaghetti, 1 ½ Cup shredded cheddar cheese, 1 box Oyster Crackers, 1 Cup Onion, 1 can kidney beans
Nutrition
Nutrition Discolure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
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