Crockpot Cowboy Spaghetti

Instructions

1. 1

   Cook the bacon in a skillet until crispy. Remove from skillet, crumble, and set aside, reserving a small amount for garnish.

2. 2

   In the same skillet, brown the ground beef with the diced onion and green bell pepper over medium heat.

3. 3

   While the beef mixture cooks, season it with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the minced garlic during the last 30 seconds of cooking.

4. 4

   Drain any excess grease from the beef mixture, then transfer it to a slow cooker that has been sprayed with cooking spray.

5. 5

   Add the Rotel mild diced tomatoes with green chilies, fire roasted diced tomatoes, tomato sauce, beans, beef broth, Worcestershire sauce, hot sauce, chili powder, salt, and pepper to the crockpot with the beef.

6. 6

   Stir all ingredients in the crockpot to combine.

7. 7

   Cook on low for 4 to 5 hours or on high for 2 to 3 hours.

8. 8

   About 30 minutes before serving, separately boil the spaghetti according to package directions. Drain well.

9. 9

   Once the crockpot mixture is cooked, stir in the shredded cheddar cheese until completely melted and incorporated.

10. 10

    Add the cooked spaghetti to the crockpot and stir to combine with the sauce.

11. 11

    Serve hot, garnished with the crispy bacon and with cornbread on the side.