“Baby it’s cold outside”… ok maybe it’s not that cold just yet but with the cooler air comes the desire to heat up the kitchen. Soups, stoups, stews, and chilies galore! Last weekend I decided to make my first Cincinnati style but I mixed it up Ashley style and added beans. Chili Chilly Chili!!
Crock Pot Cincinnati Bean Chili
- 2 lbs. lean ground beef ( I used 80/20 and then drained the fat)
- 2 cups beef broth
- 2 (8 oz.) cans tomato sauce
- 1 small can of tomato paste
- 2 Tbsp apple cider vinegar
- 2 Tbsp chili powder
- 2 tsp unsweetened cocoa powder
- 1 tsp ground cumin
- 1 tsp cinnamon
- ¼ tsp ground allspice
- 1 tsp salt
- 1 tsp pepper
- 1 can of Rotel
- 2 garlic cloves, minced
- 1 large yellow onion diced
- 3 cans of pinto beans
To start, brown your meat. Now some crock pot recipes tell you to just add the raw meat to the crock pot but I like browning the meat before hand.
Next, add the broth, tomato sauce, tomato paste, vinegar, chili powder, cocoa, cumin, cinnamon, allspice, salt and pepper to the crock pot and whisk together until smooth.
Lastly add the can of Rotel, garlic, yellow onion, beans (drained), and ground beef to the crock pot and stir.
With all of your ingredients combined you can now cook your chili on high for 6-8 hours. Stir a few times if you’re able, but it’s ok if you just let it cook through for the 6-8 hours. I ended up timing it for 8 hours but turned it off a 6 hours and 30 minutes as it was done. If you are adding raw meat though, you probably want to cook it for the full 8 hours.
The chili turned out perfect! It was unlike any chili I had ever had because of the cinnamon, allspice, and cocoa powder. Alongside the chili I made a jalapeno cheese cornbread, my favorite!
Jalapeno Cheese Cornbread
- 2 boxes Jiffy Corn Muffin Mix
- 1/3 cup chopped pickled jalapenos
- 1/2 cup of shredded cheese
Simply follow the cornbread instructions on the box, doubling it because you’ll be using 2 boxes of the mix. With the cornbread mixture made, you’ll next want to add the diced pickled jalapenos and cheese and stir well.
Instead of making muffins though, I like to cook the cornbread in a 8 inch square pan.
Cook the cornbread at 350 degree for 20 minutes. And voila!
Neal and I enjoyed this chili for a good 3 days, which was the perfect dish to have while watching October baseball!! Let’s go Nats!!
What’s your favorite kind of chili?
Filed under: Cooking
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