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Slow-Cooker Cincinnati Chili

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By Betty Crocker Kitchens
Updated Jun 17, 2013
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Looking for a hearty slow cooked dinner made using Progresso® beans? Then check out this beef chili made with Muir Glen® tomato puree and served over spaghetti.

Slow-Cooker Cincinnati Chili

  • Prep Time 30 min
  • Total 8 hr 30 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 3 lb ground beef round
  • 4 large onions, chopped (4 cups)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons unsweetened baking cocoa
  • 1 teaspoon ground cumin
  • 1/2 cup water
  • 2 cans (28 oz each) Muir Glen™ organic tomato puree
  • 1/4 cup packed brown sugar
  • 16 oz uncooked spaghetti
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • Oyster crackers, if desired

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In Dutch oven, cook beef and 3 cups of the onions over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt, cinnamon, cocoa, cumin and water. Simmer 2 minutes. In slow cooker, mix beef mixture, tomato puree and brown sugar until blended.
  • Step 
    2
    Cover; cook on Low heat setting 8 hours.
  • Step 
    3
    About 15 minutes before serving, cook and drain spaghetti as directed on package. To serve, spoon chili over spaghetti; top each serving with 1/4 cup cheese, 2 tablespoons of the remaining onions, 2 tablespoons beans and the oyster crackers.

Nutrition

770 Calories
26g Total Fat
51g Protein
83g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
770
Total Fat
26g
0%
Saturated Fat
12g
0%
Sodium
1440mg
0%
Total Carbohydrate
83g
0%
Dietary Fiber
10g
0%
Protein
51g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
4 Starch; 1 Other Carbohydrate; 2 Vegetable;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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