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?
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi Thompson" <firstname.lastname@example.org>
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