Crock Pot Cincinnati Chili


1 1/2 lbs lean ground beef
2 medium onions, chopped
1/2 cup chopped celery
6 garlic cloves, 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 oz) cans diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup water

Have It 5 Ways

1 lb spaghetti, cooked
1 medium onion, finely chopped
1 cup finely grated cheddar cheese
1 (15 1/2 oz) can kidney beans, rinsed, drained, and heated

hot sauce (your favorite)

1. Brown ground beef, onions, and celery in a large skillet, drain off all fat.

2. Place ingredients for the crock pot into the slow-cooker and stir well.

3. Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 1/2 hours on high, stirring during last part of cooking if using high setting.

4. Cook spaghetti 1/2 hour before chili is done.

5. To have chili 3-ways, serve it with spaghetti, chili and cheese.

6. To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese.

7. To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese.

8. Douse your chili liberally with hot sauce, if desired.