SLOW-COOKER CINCINNATI CHILI

Slow-Cooker Cincinnati Chili image

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 8

Number Of Ingredients 13

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

Steps:

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.
Cover; cook on Low heat setting 8 hours.
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 Facts : Calories 770, Carbohydrate 83 g, Fiber 10 g, Protein 51 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1440 mg