Cincinnati Five-Way Crockpot Chili: Set-It-and-Forget-It Comfort Tips, FAQ & printable recipe

Tips for success

For the best texture, whisk the ground beef into the liquid gradually, breaking it apart with the whisk as you go. This ensures no large clumps form.

If you prefer a smoother sauce, you can also pulse the beef in a food processor before adding it, but the whisk method works perfectly. Let the chili simmer undisturbed for the first few hours to allow the flavors to develop.

To make serving easier, cook the spaghetti al dente and toss it with a little olive oil to prevent sticking. Use a ladle to serve the chili over the pasta, and let guests add their own toppings.

For a classic presentation, arrange the beans, onions, and cheese in neat piles rather than mixing them. This makes the five-way experience feel special.

Variations

• Three-Way and Four-Way: Serve the chili over spaghetti with just cheddar for a three-way, or add either beans or onions for a four-way. Adjust the toppings to your preference—the chili is the star.
• Coney-Style Hot Dogs: Spoon the chili over grilled hot dogs in buns, then top with yellow mustard and diced onions. This is a classic Cincinnati street-food version that's perfect for parties.
• Vegetarian Twist: Replace the ground beef with 2 cups of cooked lentils or a plant-based meat substitute. Simmer for the same time, and the chili will still be rich and satisfying.
• Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a chopped chipotle pepper in adobo sauce for a smoky, spicy version. Adjust the amount to suit your heat tolerance.

Storage and make-ahead

Fridge

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat chili on the stovetop over medium heat, stirring occasionally, until piping hot. Add a splash of beef stock or water if the sauce is too thick.

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock or water if it has thickened too much. The chili also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

The chili can be made up to 3 days ahead and stored in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally.

The flavors will continue to meld, making it even better the next day. The spaghetti should be cooked fresh for best texture, but the chili itself is a great make-ahead option.

Serving ideas

Serve the chili over a bed of spaghetti, with the beans, onions, and cheddar piled high on top.

This is the classic five-way, but you can also serve it as a three-way (spaghetti, chili, cheese) or four-way (add onions or beans). For a Coney-style meal, spoon the chili over hot dogs in buns and top with mustard and onions.

Pair the chili with oyster crackers and a cold glass of milk to cool the spice. It's a hearty, comforting meal that's perfect for game day or a family dinner. The leftovers are just as delicious, so make a double batch if you're feeding a crowd.

Frequently asked questions

Recipe card

Cincinnati Five-Way Crockpot Chili: Set-It-and-Forget-It Comfort

Prep 20 minCook 6 hTotal 6 h 20 minServes 8

Ingredients

• 2 lb lean ground beef
• 4 cups beef stock
• 15 oz tomato sauce
• 2 grated onions
• 1 oz unsweetened dark chocolate
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1 tsp chili powder
• 2 tbsp apple cider vinegar
• 1 lb spaghetti, cooked
• 15 oz red kidney beans, drained and rinsed
• 1 white onion, finely diced
• 2 cups finely shredded mild cheddar cheese

Instructions

1. In a 6-quart slow cooker, whisk together the beef stock, tomato sauce, grated onions, unsweetened dark chocolate, cinnamon, allspice, and chili powder until the chocolate melts and the mixture is smooth. Add the ground beef in small handfuls, whisking constantly to break it into fine pieces and prevent clumping. Continue until all the beef is incorporated and evenly distributed.
2. Cover the slow cooker and cook on LOW for 6 hours. The chili will bubble gently and the beef will break down further, creating a velvety, aromatic sauce. Stir once or twice during cooking if possible, but avoid lifting the lid too often to keep the heat steady. After 6 hours, the chili should be thick and rich.
3. After the 6-hour simmer, stir in the apple cider vinegar. This brightens the chili and balances the richness of the beef and chocolate. Taste and adjust seasoning with salt if needed. The chili should be glossy and deeply flavored, ready to serve.
4. While the chili finishes, cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain well and keep warm. The spaghetti should be twirlable and tender, ready to be piled with chili.
5. To serve, place a bed of spaghetti in each warm bowl. Ladle a generous portion of chili over the spaghetti, then top with a handful of red kidney beans, a sprinkle of diced white onion, and a tall mound of finely shredded cheddar cheese. Serve immediately while hot.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

42 g

Carbohydrates

65 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.