• 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)


  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.

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