Tex-mex Chili with a Cincinnati Twist (slow cooker)

By Dottiejk

Ingredients

• 1 pound ground beef
• 1 cup onion; chopped
• 2 tablespoon chili powder
• 2 tablespoon ground cumin
• 2 teaspoon baking cocoa
• 1-1/2 teaspoon ground Cinnamon
• 3/4 teaspoon cayenne
• 1/2 teaspoon Salt
• 16 ounces chili beans; undrained
• 16 ounces kidney beans; rinsed and drained
• 14-1/2 ounces diced tomatoes; undrained
• 8 ounces tomato sauce
• 1 medium tomato; chopped
• 1 jalapeno pepper; seeded, chopped
• spaghetti; cooked

Details

Servings 7
Preparation time 35mins

Preparation

Step 1

In a large skillet, cook beef and onion over medium beat until meat is no
longer pink' drain. Stir in the chili powder, cumin, cocoa, cinnamon,
cayenne and salt.

Transfer to a 4 or 5 quart slow cooker. Stir in the chili beans, kidney
beans, diced tomatoes, tomato sauce, tomato and jalapeno.

Cover and cook on low for 6-8 hours or until heated through. Serve over
spaghetti.