- 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
- 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. Yield: 8 servings.
Reviews forOne-Pot Chilighetti
"This is not a rate, sorry. But I wanted to ask a question. Why is your Webpage splitting the ingredients from the directions for your recipes now? Have to print twice to get one recipe?"
"This was really good, but my family felt it needed "something." We added a can of drained crushed tomatoes and it was wonderful. Even better the second day as leftovers!"
"I love this. Its the best one I have found to date. With a dash of the sour cream it is nothing but yummmmmmy! Freezes great!"
"Very similar to the chili mac I make. I cook my noodles till al dente ahead of time so they don't absorb all the moisture from the tomato juice. Delish!!! Add a dash of pepper flakes to give it more zing."
"I agree with dshultz01. Definitely not enough sauce. Too pasty. Probably won't be making again."
"Excellent for an every day meal and easy. Especially like the fact that I can freeze the leftovers."
"Yummy! This is a delicious variation on the traditional spaghetti recipe. It is simple to make. I like recipes where the spaghetti cooks right in the sauce. The amount of spice was just right without being too overbearing. The only things I did differently was that I used closer to two pounds of ground beef, and I added the beans in with the juice, water, and seasonings, then allowed the sauce to simmer for 30 minutes so the flavors could meld before adding the dry spaghetti. I made it for dinner tonight along with a loaf of garlic bread and a sprinkling of Parmesan cheese, and it was very satisfying."