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| Chili Spaghetti By Allison Huller McAlister |
| Looking for a different twist on plain old spaghetti? Jazz it up a bit
with this recipe. The pasta dish has just the right amount of spiciness to give
the flavor a little kick. This zesty spaghetti goes great with a tossed green
salad and garlic bread on the side. |
| 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 8 ounces spaghetti, broken into 3-inch pieces 1 tablespoon Worcestershire sauce 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon pepper |
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| 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-quart baking dish. Cover and bake at 350 degrees F for 70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes before serving. | ||
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| Makes six servings. |
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