Recipe: Slow Cooker Cincinnati Chili-Five-Way

Serves 8.

Note: Warm spices like cinnamon, allspice and cloves set this chili apart from the more traditional versions. How you serve it is up to you, but for the full Five-Way effect, we suggest serving it with all the condiments. I like to use a potato masher whenever I'm cooking ground meat as a quick and easy way to break it up when you don't want large clumps.

• 2 c. low-sodium beef broth

• 1 (8 oz.) can tomato sauce

• 1 (6 oz.) can tomato paste

• 2 tbsp. red wine vinegar

• 3 tbsp. chili powder

• 2 tsp. cinnamon

• 1 tsp. ground cumin

• 1/4 tsp. ground cloves

• 1/4 tsp. ground allspice

• 1 tsp. salt

• 1 large yellow onion, diced

• 2 garlic cloves, minced

• 2 lb. extra-lean ground beef

• Cooked spaghetti, optional

• Cooked kidney beans (canned is fine), optional

• Diced white onion, optional

Directions

In a 5-quart slow cooker, whisk together the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa powder, cinnamon, cumin, cloves, allspice, salt and pepper. Stir in the onion and garlic.

Add the ground beef and, using a potato masher or back of a wooden spoon, mash the meat into the sauce so the two are combined thoroughly. Cover and cook on high for 4 hours or low for 8 hours. Stir a couple of times along the way, if possible, as the meat and the liquid may appear to separate a bit during the cooking process. Stirring brings them right back together.

Serve over cooked spaghetti noodles and top with beans, Cheddar cheese and white onions, if desired.

Calories207Fat8 gSodium730 mg

Carbohydrates10 gSaturated fat3 gCalcium51 mg

Protein25 gCholesterol 64 mgDietary fiber3 g