Slow Cooker Cincinnati Chili Mac is comfort food at its finest. Slow cooked chili with a Cincinnati flair! Throw in some pasta and cheese and you are set for a great family meal.So my kids love pasta and chili. That is a good combination since we live in Cincinnati, home of a special kind of chili. We have lots of chili parlors in Cincinnati which were started by Greek immigrants years ago. Cincinnati chili is different from any other types of chili you might have had. It is typically made without beans, with a hint of cocoa and cinnamon in the spice blend. The chili is served over spaghetti as a 3, 4 or 5 way. The 3 way is just spaghetti and chili topped with a huge portion of shredded cheese. The 4 way adds onions and a 5 way has all of the above, plus beans. It is also served on coneys. Small hot dogs on a steamed bun, with chili, cheese and onions! We love the stuff so I decided to make my own slow cooker recipe for an easy make at home treat. Yum!!Simple to make by first browning your ground beef with onions and green chilies. Then add all the ingredients to the slow cooker. Cook on low for 4.5 hours. Stir in 4 ounce’s each; cream cheese and Velveeta, along with the cooked pasta. Cook on high for another 30 minutes until cheese is melted. To serve, top with shredded cheddar cheese and diced onions. Hope you enjoy a little slice of Cincinnati.
I will be bringing my Slow Cooker Cincinnati Chili Mac recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties page for other great places to find new recipes.
- 1.5 pounds ground beef
- 1 medium onion, chopped
- 1 can diced green chilies
- 1 tsp salt, divided
- 2 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp cocoa powder
- 1 bay leaf
- 2 cups beef broth
- 2 (15 oz) cans diced tomato
- 2 (15 oz) low sodium chili beans, drained
- 1 (10.5 oz) can El Pato tomato sauce
- 4 oz Velveeta cheese, cubes
- 4 oz cream cheese, cubed
- 1 (16 oz) box elbow macaroni, cooked and drained
- toppings, Cheddar cheese, diced onions, hot sauces.
In a large pan, over medium heat, brown ground beef, onions and green chilis. about 7-10 minutes. Drain off excess fat and place in slow cooker.
Add to the meat In the slow cooker the next 10 ingredients, through El Pato sauce. Stir to combine.
Cook on low for 4.5 hours. Remove Bay leaf.
Cook Pasta according to package directions. Drain, of not rinse. Stir in a little olive oil to keep pasta from sticking. Set aside.
Stir in cream cheese and Velveeta. When combined add cooked pasta. Cook on high for another 30 minutes until cheese is melted.
Serve with grated cheese, chopped onions, and hot sauce, if desired.
First published by Quinn Caudill for DadWhats4Dinner.com ©2017