Cincinnati Chili II

Have your chili 3,4, or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.

Yield: 5 to 6 servings

Crockpot Ingredients:
1 1/2 pounds lean ground beef
2 medium onions, chopped
1/2 cup chopped celery
6 cloves garlic, minced
2 tablespoons mild chili powder
1 tablespoon paprika
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
1/2 cup water

Have It 5 Ways:
1 pound spaghetti, cooked
1 medium onion, finely chopped
1 cup finely grated Cheddar cheese
1 (15 1/2 ounce) can kidney beans, rinsed, drained and heated
Hot sauce (your favorite)

Brown ground beef, onions and celery in a large skillet, drain off all fat.

Place crock pot ingredients into a crock pot and stir well. Cover crock pot and cook for 7 to 9 hours on LOW, or for 3 1/2 to 4 1/2 hours on HIGH, stirring during last part of cooking if using high setting.

Cook spaghetti 1/2 hour before chili is done.

To have chili 3-ways, serve it with spaghetti, chili and cheese.

To have chili 4-ways, serve it with spaghetti, chili, onion and cheese.

To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion and cheese.

Douse chili liberally with hot sauce, if desired.