• Sumo

The key to Cincinnati chili is eating over noodles like a yummy, spicy spaghetti sauce! It’s a fantastic twist on the “spaghetti dinner” favorite.

Slow-Cooker Cincinnati Chili Recipe

Prep Time: 10 minutes

Cook Time: 6 hours

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Total Time: 6 hours, 10 minutes


  • 2 Cups Vegetable Broth
  • 1 8 oz. Can of Tomato Sauce
  • 1/4 Cup Tomato Paste
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Tablespoons Chili Powder
  • 2 Teaspoons Unsweetened Cocoa Powder
  • 2 Teaspoons Cumin
  • 1/4 Teaspoon Cloves
  • 1/4 Teaspoon Allspice
  • Pinch of Salt and pepper to taste
  • 3 Tablespoons Garlic, minced
  • 1 Large Sweet Onion, diced
  • 2 Pounds Firm tofu, drained and diced
  • 1 Pound of Spaghetti
  • 1 Cup Finely Shredded Cheese (optional)


  1. In a large slow cooker, whisk together broth, tomato sauce, tomato paste, vinegar and all spices. Stir in garlic and 3/4?s of the diced onion.
  2. Cover and cook on high for 4 hours or low for 6 hours. Add tofu and cook for another two hours.
  3. Cook and drain spaghetti. Place in 8 bowls and ladle chili over spaghetti. Garnish each with reserved 1/4 onion and cheese (optional).