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Slow Cooker Cincinnati Chili
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2 from 1 vote

Slow Cooker Cincinnati Chili

Cincinnati Chili is easy to make in the slow cooker and has that unique Cincinnati-style chili taste.
Course Main Course
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Calories 334kcal
Author Christin Mahrlig


  • 1 Reynolds® Slow Cooker Liner
  • 1 (15-ounce) can tomato sauce
  • 1 can beef broth
  • 1 (6-ounce) can tomato paste
  • 3 tablespoons chili powder
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 ounce unsweetened chocolate, chopped
  • 2 pounds lean ground beef
  • For serving spaghetti, red beans, shredded cheddar cheese, red onion, oyster crackers


  • Line a slow cooker with Reynolds® Slow Cooker Liner.
  • Combine all ingredients except ground beef and toppings in slow cooker and stir to mix.
  • Break ground beef into small pieces and drop into slow cooker.
  • Cover slow cooker and cook on HIGH for 4 hours and on LOW for 6 hours.


Note: In Cincinnati Chili, the meat is typically very finely ground. If you want the chunks of meat smaller, place the cooked chili in a food processor and pulse it a few times.


Calories: 334kcal