Slow Cooker Cincinnati-Style Chili over Spaghetti

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty slow cooker chili with a unique blend of spices and ground beef, served over spaghetti for a comforting twist on classic chili. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs ground beef, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 15 oz tomato sauce
• 1 cup beef broth
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1 tbsp ground cumin
• 2 tbsp chili powder
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz spaghetti
• 1 cup shredded cheddar cheese
• 1/2 cup diced onions for garnish
• 1/2 cup kidney beans, drained (optional)

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large skillet over medium-high heat, brown 1 pound ground beef with 1 medium finely chopped yellow onion and 3 minced garlic cloves until beef is fully cooked and onions are translucent, about 6-8 minutes; drain excess fat.
2. Step 2: Transfer beef mixture to a slow cooker. Add 15 oz tomato sauce, 1 cup beef broth, 1 tablespoon unsweetened cocoa powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1 tablespoon ground cumin, 2 tablespoons chili powder, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper; stir well.
3. Step 3: Cover and cook on low for 6-8 hours, stirring occasionally. Remove bay leaf before serving.
4. Step 4: About 15 minutes before serving, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente; drain.
5. Step 5: To serve, place a portion of spaghetti on each plate, ladle chili over the top, and sprinkle with 1 cup shredded cheddar cheese and 1/2 cup diced onions. Add 1/2 cup drained kidney beans on the side if desired.