Slow Cooker Cincinnati Style Chili Recipe

Cincinnati-style chili originated with macedonian immigrants tom and john kiradjeff. It was served as a "Coney" Hot dog topping in 1922. Tom kiradjieff modified a greek dish to develop "Chili spaghetti, " A combination of the spiced chili with spaghetti. Eventually, the chili became a topping and shredded cheese was added to the dish. The dish has since been used and modified and copied by fellow greek and macedonian immigrants and other restauranteurs. You'll love the flavors of the greek spices used in this chili, and the layers make it a super hearty dish, especially welcome after a day of shopping, work, or fun with the family. It's the slow cooker that makes this chili a truly convenient meal for a busy day. You will have to brown the beef on the stovetop first, but after that, it's just a matter of combining everything in the crock. Cook the spaghetti just before your beefy chili is ready and enjoy a home-cooked mealFollow the directions for a three-way chili, or add some chopped onions and kidney beans for the heartier five-way chili. For a lighter version, feel free to use ground turkey and a lower fat cheddar cheese.