Chili Spaghetti

Another wonderful recipe we found last week from Taste of Home was for Chili Spaghetti. The entire family liked this one including our two year old. Next time I would even consider adding canned tomatoes or canned corn. I did use a little extra tomato juice as I used thin spaghetti rather than regular spaghetti.

Chili Spaghetti

• 6 Servings
• Prep: 15 min. Bake: 65 min. + standing

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 3 cups tomato juice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 6 ounces spaghetti, broken into 3-inch pieces
• 1 tablespoon Worcestershire sauce
• 2 to 3 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

• In a large skillet, cook the beef, onion and garlic over medium heat 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° for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes. Yield: 6 servings.