Ingredients
1-1/2 pounds ground beef1 large onion, chopped1 can (46 ounces) tomato juice1 cup water2 tablespoons Worcestershire sauce4 teaspoons chili powder1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon pepper1 package (16 ounces) spaghetti, broken into 2-inch pieces2 cans (16 ounces each) kidney beans, rinsed and drainedSour cream and shredded cheddar cheese
Preparation
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 beef into crumbles; drain.
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.
