It's the season for slow cooked foods. This dish has a unique chocolate, cinnamon and oregano spice flavour is so tasty and warming for the cooler autumn months. This Easter weekend I modified Cincinnati Chilli from 5 recipes and it turned out brilliantly. My friends wanted my recipe so here it is:

Recipe type: Dinner

Prep time:  15 mins

Cook time:  8 hours

Total time:  8 hours 15 mins

Serves: 6


  • 2 cups stock

  • dash olive oil

  • 3 sticks celery finely chopped

  • 5 garlic cloves, minced

  • 1 large onion, diced

  • 1 kg. organic ground beef

  • 1 can tinned tomatoes

  • ¼ cup tomato paste

  • 2 Tbsp. apple cider vinegar

  • 2 Tbsp. chili powder

  • 2 tsp. cacao powder

  • 2 tsp. cacao nibs

  • 1 tsp dried oregano

  • 1/2 tsp. ground cumin

  • 1 tsp. cinnamon

  • ½ tsp. ground cloves or 5 whole cloves

  • 1 tsp. ground allspice

  • 1 tsp. salt

  • ½ tsp. black pepper

  • Spaghetti, cooked

  • Tinned kidney beans

  • Finely shredded cheddar cheese


  1. In the slow cooker mix the stock, tomatoes and tomato paste, vinegar, chili powder, cocoa, cumin, oregano, cinnamon, cloves, allspice, salt and pepper. Stir with a wooden spoon.

  2. In a large fry pan, gently warm the olive oil, onions till they start caramelising, add the garlic, celery and beef till it browns. Put in slow cooker with the other ingredients, stir together with a wooden spoon.

  3. Cook for 8 hours in slow cooker.

  4. Serve over al-dente cooked spaghetti and top with warmed, cooked kidney beans and cheddar cheese.

  5. ENJOY! It should be a unique taste sensation.