Chili Spaghetti Recipe
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 3 cups tomato juice
- 1 (16 ounce) can kidney beans, rinsed and drained
- 6 ounces spaghetti, broken into 3-inch pieces
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients. Cover and bake at 350 degrees F for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.
