One-Pot Chilighetti

• 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

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.

ground beef, onion, tomato juice, water, worcestershire sauce, chili powder, salt, ground cumin, pepper, kidney beans, sour cream

Taken from www.tasteofhome.com/recipes/one-pot-chilighetti/ (may not work)