Spaghetti Chili




1 lb. ground beef

1/2 cup chopped onion

2 garlic cloves, minced

3 cups tomatoe juice

1 can (16 oz) kidney beans, rinsed and drained

6 0z. spaghetti, broken into 3-inch pieces

1 tbsp. worcestershire sauce

2 to 3 tsp. chili powder

1 tsp. salt

1/2 tsp pepper



In skillet over medium heat, cook beef, onion and garlic until meat

is no longer pink; drain. Transfer to a greased 2 1/2-qt. baking

dish; stir in the remaining ingredients. Cover and bake at 350 for 65

to 70 minutes or until spaghetti is just tender. Let stand, covered,

for 10 minutes.



Makes 6 servings.