Prep 25 mins
Cook 4 hrs
There are two variations in this. The first is to add an 8 ounce can sliced mushrooms to step 1. The other variation is to use 2 tablespoons chili powderinstead of 2 teaspoons chili powder.
- 1⁄2 cup diced onion
- 2 cups tomato juice
- 2 teaspoons chili powder
- 1⁄2 teaspoon salt
- 3⁄4 cup shredded mild cheese
- 1 1⁄2 lbs browned ground beef
- 12 ounces cooked spaghetti
- Combine all ingredients in a slow cooker.
- Cover, and cook on low for 4 hours, checking mixture half way through cooking time.
- If it is becoming dry, stir in additional cup of tomato juice.
I loved the ease of this recipe by using the crockpot. Perfect for a fall day and quick easy supper for DH. I did add in one can of tomato paste as well. Thanks Doug!
Made for PRMR.
Made this pretty much as given, although I did add 1/4 teaspoon of lemon pepper! I didn't include mushrooms, & I kept the chili powder at 2 teaspoons, & we thoroughly enjoyed the spaghetti! We do chili & spaghetti every now & then, so your combo recipe was a delight to make! Thanks for sharing the recipe! [Made & reviewed in Zaar Stars recipe tag]
Well what a revelation!!!!
I was intrigued by the fact the pasta didn't go mushy ( according to the reviews I read before I made this!) in the crock pot, and I just had to see this feat for myself.
This turned out so beautifully-and all I had to do was cook off the mince and boil the spaghetti and then forget about it for a while-perfect for a busy day dinner.
The entire family really enjoyed this, even the spaghetti hating DH gave his approval by pinching the leftovers to take to work for his lunch. If it was just me and DH, I would ramp up the spice a bit more, but for family consumption it was just right.
Thanks weekend cooker. Made for Zaars Stars.