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Slow Cooker Cincinnati-Style Chili

  • Servings: 6
  • Course: Soups & Salads

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Ingredients

  • 1 Reynolds® Slow Cooker Liner
  • 1 pound lean ground beef
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 3 cans (15 oz. each) dark red kidney beans, drained
  • 3 cans (14.5 oz. each) southwestern-style diced tomatoes
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon chili powder
  • 1 teaspoon each ground cumin and dried basil
  • 1 teaspoon each salt and granulated beef bouillon
  • 1/2 teaspoon ground cinnamon

Directions

Step 1

OPEN slow cooker liner and place it in a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of the bowl; pull top of liner over rim of bowl.

Step 2

COOK ground beef, celery, and bell pepper in large skillet over medium-high heat until meat is evenly browned; drain off grease.

Step 3

PLACE cooked beef mixture and remaining ingredients in slow cooker liner. Place lid on slow cooker.

Step 4

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until chili is hot and bubbling.

Step 5

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Step 6

REYNOLDS KITCHENS TIP:This recipe was developed for 5- to 6 1/2 -quart slow cookers, but it may be adjusted for smaller or larger cookers.

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