Chili and Spaghetti (Nebraska Chilighetti)

Grab your stockpot for a meal-in-one chili and spaghetti. Great for a large family, this hearty pasta takes care of everybody.

1½ lbs ground beef
1 large onion, chopped
1 (46 oz) can tomato juice
1 cup water
2 Tbsp. Worcestershire sauce
4 tsp. chili powder
½ tsp. sea salt
½ tsp. ground cumin
½ tsp. black pepper, freshly cracked
1 (16 oz) pkg spaghetti, broken into 2" pieces
2 (16 oz) cans kidney beans, rinsed and drained

Garnish:
sour cream
cheddar cheese, shredded

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.

Makes 8 servings.

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.