Chili Spaghetti

Looking for a different twist on plain old spaghetti? Then you should definitely try this recipe! This spaghetti has just the right amount of spiciness to give the flavor a little kick. I really enjoyed this dish, so I gave it four stars.

My husband, on the other hand, thought it was too dry. He settled upon a three-star rating for this dinner entrée. I will probably make this again sometime with additional sauce to see if my husband can be swayed to give this one four stars. As it stands, Chili Spaghetti will receive three and a half stars from us.

A tossed salad and garlic bread are just the right side dishes to accompany this zesty spaghetti. Try it and see how you like it!

Have a good week and good eating!
Allison

Chili Spaghetti1/2

Makes 6 servings

Ingredients:
1 lb. ground beef
½ cup chopped onion
2 garlic cloves, minced
3 cups tomato juice
1 can (16-oz.) kidney beans, rinsed and drained
8 oz. spaghetti, broken into 3-inch pieces
1 Tbsp. Worcestershire sauce
2 tsp. chili powder
1 tsp. salt
½ tsp. pepper

Preparation:
In a skillet over medium-high heat, cook beef, onion and garlic until meat is no longer pink; drain. Transfer to a large bowl; stir in the remaining ingredients, adding spaghetti noodles last. Place mixture in a greased 2-1/2-qt. baking dish. Cover and bake at 350°F for 70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes before serving.

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