One-Pot Chilighetti

Name: One-Pot Chilighetti
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

12 ingredients

3 steps

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

Directions

1

In a 6-qt. stockpot, cook beef and onion over medium-high heat until beef is no longer pink and onion is tender, 8-10 minutes, breaking up beef into crumbles; drain.
2

Stir in tomato juice, water, Worcestershire sauce and seasonings; bring to a boil. Add spaghetti. Reduce heat; simmer, covered, until pasta is tender, 9-11 minutes. Stir in beans; heat through. Top servings with sour cream and cheese.
3

Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.