Chili Spaghetti


Serving 6 people


80 min



Ingredients

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

  1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
  2. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients.
  3. Cover and bake at 350° for 65-70 minutes or until spaghetti is just tender.
  4. Let stand, covered, for 10 minutes.