Chili Spiced Beef and Bean Stew

• 1 cup onions chopped
• 1 pound ground beef
• 1 pound sausage
• 1 cup water
• 28 ounces tomatoes can, whole
• 16 ounces red kidney beans can
• 15 ounces tomato sauce can
• 12 ounces tomato paste can
• 2 tablespoons chili powder
• 1 tablespoon basil leaves
• 1 teaspoon oregano leaves
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 3 tc prepared mustard dijon country-style
• 8 ounces spaghetti uncooked

1. In large skillet cook onions, beef and sausage over medium heat until meat is browned (10 to 12 minutes); pour off fat.
2. Meanwhile, in dutch oven combine remaining ingredients EXCEPT spaghetti.
3. Cook over medium heat, stirring occasionally, for 15 minutes.
4. Reduce heat to low; add browned meat.
5. Cook, stirring occasionally, until stew is thickened (20 to 30 minutes).
6. Meanwhile, cook spaghetti according to package directions.
7. Serve stew over spaghetti.
8. Makes 6 servings.
9. Note: Canned or frozen corn can be added with beans together.

onions, ground beef, sausage, water, tomatoes, red kidney, tomato sauce, tomato, chili powder, basil, oregano, black pepper, salt, countrystyle

Taken from recipeland.com/recipe/v/chili-spiced-beef-bean-stew-2008 (may not work)