Cincinnati Chili

Have your chili 3, 4 or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.

1 1/2 pounds lean ground beef

2 medium onions, chopped

1/2 cup chopped celery

6 cloves garlic, minced

2 tablespoons mild chili powder

1 tablespoon paprika

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon black pepper

2 (14 1/2-ounce) cans diced tomatoes

1 8 ounce can tomato sauce

1/2 cup water

1 pound spaghetti, cooked

Have It 5 Ways

1 medium onion, finely chopped

1 cup finely grated Cheddar cheese

1 (15 1/2-ounce) can kidney beans, rinsed, drained and heated

Hot sauce (your favorite)

Brown ground beef, onions and celery in a large skillet, drain off all fat.
Place slow cooker ingredients into a slow cooker and stir well. Cover slow cooker and cook for 7 to 9 hours on LOW, or for 3 1/2 to 4 1/2 hours on HIGH, stirring during last part of cooking if using HIGH setting.
Cook spaghetti 1/2 hour before chili is done.
To have chili 3-ways, serve it with spaghetti, chili and cheese.
To have chili 4-ways, serve it with spaghetti, chili, onion and cheese.
To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion and cheese.
Douse chili liberally with hot sauce, if desired.

Photo credit: polloloco / CC BY

Find it online: https://simplygreatrecipes.com/cincinnati-chili/