I created this chili specifically to top a plate of hot spaghetti. It combines two classic dinner favorites for a family-approved meal! It only gets better with a sprinkle of cheddar cheese and a dollop of sour cream.
Slow Cooker Chili Spaghetti
Course: Main Courses, PastaCuisine: American, SouthwesternDifficulty: Easy6
servings45
minutes5
hours300
kcalI created this chili specifically to top a plate of hot spaghetti. It combines two classic dinner favorites for a family-approved meal! It only gets better with a sprinkle of cheddar cheese and a dollop of sour cream.
Ingredients
2 tbsp olive oil
1 onion, diced
3 stalks of celery, diced
1 green pepper, diced
1-1/2 lbs lean ground beef
1 tbsp Worcestershire sauce
freshly ground black pepper
4 cloves of garlic, finely chopped
1 can / 14.5 oz stewed tomatoes with juice (cut up)
1 can / 10.75 oz Campbell’s condensed tomato soup, undiluted
1 can / 15 oz tomato sauce
1 can / 4 oz sliced mushrooms, drained
2 tbsp chili powder
2 tbsp cold water
1 tbsp sugar
1-1/2 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1/2 tsp freshly ground black pepper
1 bay leaf
1 can / 15 oz kidney beans, rinsed and drained
hot cooked spaghetti
- Garnishes
cheddar cheese, shredded
sour cream
Directions
- Heat oil in a large skillet over medium-high heat.
- Partially cook onion, green pepper, and celery.
- Push to the side and add ground beef.
- Season with Worcestershire sauce, Greek seasoning, and pepper.
- Crumble beef, cook until browned and vegetables are tender, adding garlic the last couple minutes of cooking time.
- Drain grease.
- Transfer the ground beef mixture into a slow cooker and add all other ingredients except for kidney beans and spaghetti.
- Stir well.
- Cook on high for 1 hour.
- Turn to low and cook for 4 hours, adding kidney beans during last 30 minutes of cooking.
- Serve over hot cooked spaghetti and garnish with cheddar cheese and sour cream.
Notes
- If I have them in the fridge, I like to add chopped red bell pepper and chopped zucchini. Saute them with the other vegetables. It adds extra nutrition and flavor.
- I love to serve this with garlic cheese toast.
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