Crock Pot Cincinnati Chili - cooking recipe

Ingredients

Crock pot Ingredients
1 1/2 lbs lean ground beef
2 medium onions, chopped
1/2 cup chopped celery
6 garlic cloves, 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 lb 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- I like Franks or Crystal)

Preparation

Brown ground beef, onions, and celery in a large skillet, drain off all fat.
Place ingredients for the crock pot into the slow-cooker and stir well.
Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 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 your chili liberally with hot sauce, if desired.