This recipe for crock pot chili with ground beef and beans reminds me of Wendys chili, but tastes even better!
I like it plain with cheese and crackers on the side and some crispy sweet pickles.
My hubby likes it over spaghetti.
Leftovers can be recycled over a nice baked potato, then topped with cheese and sour cream.
Or use it to make a taco salad.
It’s versatile – and can be used for several meals in different ways 🙂
If you don’t like green chilis, plain diced tomatoes can be used instead.
Sometimes I add some cayenne pepper to spice it up a bit.
CONFESSION: I actually made this in my instant pot using the slow cook option – you might have noticed in the picture. It’s my most recent kitchen appliance purchase and I absolutely love it! Click here if you would like to check one out.
Here’s the recipe:
Chili with Ground Beef and Beans
- 2 lbs ground beef, browned and drained
- 1 jar of your favorite spaghetti/marinara sauce
- Water (use marinara sauce jar to measure amount)
- 1 can diced tomatoes with green chilis
- 2 cans red beans, liquid drained
- 1 large onion, chopped
- 1 tsp minced garlic
- 1 tsp onion powder
- 2 tbs chili powder
- 1 tsp salt
Add all ingredients to a six quart crock pot, stir to combine.
Cook on high for 4 – 5 hours or low for 8 – 10 hours.
Serve with your favorite sides or toppings.