Chilighetti

Ingredients

• 1 1/2 pounds ground beef
• 1 large onion, chopped
• 1 (46 ounce) can tomato juice
• 1 cup water
• 2 tablespoons Worcestershire sauce
• 4 level teaspoons chili powder
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1 (16 ounce) package spaghetti, broken into 2-inch pieces*
• 2 (16 ounce) can kidney or pinto beans, rinsed and drained
• Sour cream (optional)
• Shredded cheddar cheese (optional)
  

Instructions

1. In a Dutch oven, cook beef and onion over medium-high heat for 8-10 minutes or until beef is no longer pink and onion is tender, crumbling the beef; drain.
2. Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, 10-13 minutes or until pasta is tender.
3. Stir in beans; heat through.
4. Top servings with sour cream and cheese, if desired.

Yield: 8 servings

From the kitchen of Linda Jolly.