CHILIGHETTI by Nancy, adapted from Taste of Home
Makes 8 servings
1 1/2 pounds lean ground beef
1 large onion, chopped
1 (24-ounce) jar chunky pasta sauce
1 (15-ounce) can and 1 (8-ounce) can tomato sauce
1 1/3 cups beef broth
2 Tablespoons Worcestershire sauce
4 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground pepper
1 (1 lb.) package spaghetti, broken into 2-inch pieces
2 (15.5-ounce) cans red kidney beans, rinsed and drained
Sour cream and shredded cheddar cheese, for garnish
In a large (6-quart) stockpot, cook beef and onion over medium-high heat for 8 to 10 minutes or until beef is no longer pink and onion is tender, breaking beef up into crumbles; drain excess grease.
Stir in pasta sauce, tomato sauce, beef broth, Worcestershire sauce, and seasonings; bring to a boil. Add spaghetti, then reduce heat, cover pot, and simmer for 12 minutes, or until pasta is tender. Stir in beans and heat a few more minutes, until everything is heated through (if the mixture is too thick for your liking, add in a little more beef broth or water).
Serve in bowls or on plates, and top each serving with sour cream and shredded cheddar cheese.
This is definitely a filling meal–especially when you serve it with a salad and some crusty bread or rolls. Are you a fan of chili and spaghetti, too?
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