50+ Friends Club Cookbook -- Pasta and Rice -- Chili Spaghetti

50+ Friends Club Cookbook
Pasta and Rice

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Chili Spaghetti

From the Kitchen of: Sylvia
Source: Taste of Home (Oct/Nov '99)

1	lb	Ground beef
1/2	C	Chopped onion
2		Garlic cloves, minced
3	C	Tomato juice
1	can (16 oz)	Kidney beans, rinsed and drained
6	oz	Spaghetti, broken into 3-inch pieces
1	tbsp	Worcestershire sauce
2-3	tsp	Chili powder
1	tsp	Salt
1/2	tsp	Pepper

In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink; drain.
Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients.
Cover and bake at 350° for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.
Yield: 6 servings.