Dinner: One-Pot Chilighetti Recipe

Ingredients

1-1/2 pounds ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 cup water
2 tablespoons Worcestershire sauce
4 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 package (16 ounces) spaghetti, broken into 2-inch pieces
2 cans (16 ounces each) kidney beans, rinsed and drained
Sour cream and shredded cheddar cheese

Instructions

In a 6-qt. stockpot, cook beef and onion over medium-high heat 8-10 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.
Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, 9-11 minutes or until pasta is tender. Stir in beans; heat through. Top servings with sour cream and cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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