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Slow Cooker Chili Spaghetti

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

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Recipe by Jennifer Course: Main Courses, PastaCuisine: American, SouthwesternDifficulty: Easy
Servings

6

servings
Prep time

45

minutes
Cooking time

5

hours 
Calories

300

kcal

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.

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

  • Cavender’s Greek Seasoning

  • 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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