Let me preface this post by saying this is 100% the best chili I’ve ever made. It is so good. I’m a huge fan of chipotle peppers in adobo sauce + smoked paprika, and this chili has both in spades. It’s smokey and hearty with just enough of a kick (warning: you might need a Tums afterword, though).

Whenever I’ve made slow cooker chili before, I’m always a bit disappointed by the fact that it doesn’t turn out thick and “meaty” like meat-based chili. Chili, in my opinion, should not just be a combination of ingredients—by the time you’re done with it, it should be a single, delicious entity, to the point where you can’t really pick out individual ingredients in it. We achieved that with this chili by simmering it on the stove after it was done in the crock pot. That’s it! Might sound like a “duh” move, but it’s one we never tried before and it certainly made all the difference.

Now, the elephant in the room: Chili Spaghetti. Do chili and spaghetti really go together? In my opinion, obviously, they most certainly do. And this dish actually has a rich history; Cincinnati chili was developed by Slavic-Macedonian immigrant restaurateurs in the 1920s who were trying to expand their customer base by moving beyond narrowly ethnic styles of cuisine. I think the dish works absolutely beautifully and is basically pure comfort in a bowl. Enjoy!

INGREDIENTS

2 cans dark red kidney beans
1 can pinto beans
1 - 14.5 oz can fire roasted diced tomatoes
1 red onion, diced
1 t. cumin
1 t. ancho chili powder
1/2 t. red pepper flakes
1/2 t. smoked paprika
1 t. oregano
2 red bell peppers, diced
3 large carrots, peeled and diced
1 - 6 oz. can tomato paste
3-4 cloves garlic, minced
3 chipotle peppers in adobo sauce + 1 T. adobo sauce
1 T. vegetarian Worcestershire sauce
4 c. vegetable broth
1 box of spaghetti (we used Ancient Harvest Corn & Quinoa Spaghetti)
Shredded sharp cheddar cheese, to garnish

STEPS

1) Add all ingredients to the crock pot (except for the spaghetti and cheese, of course). Reserve a bit of the diced red onion to garnish. Cook on low for eight hours.

2) Transfer the chili from the crock pot to a large stock pot. Bring the chili to a boil, then reduce to a simmer and cook until the chili thickens (time is going to vary based on your preferences, but I would allow at least 30-45 minutes).

3) Cook the spaghetti according to package directions. Drain and top with the chili, cheese and reserved red onions.