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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this for the first time this evening - both husband and I DEVOURED it and very much enjoyed it. The chili had perfect flavor and the combo of the spaghetti and chili really mixed well. Hope you enjoy, too! Ingredients:
1 (8 ounce) package spaghetti |
1 lb ground beef |
1 medium onion, diced |
1 (16 ounce) can stewed tomatoes, undrained |
1 (16 ounce) can kidney beans, undrained |
1 (8 ounce) can tomato sauce |
1 tablespoon chili powder |
1 teaspoon salt |
1 1/4 cups shredded cheddar cheese |
Directions:
1. Cook spaghetti as directed on package.
2. While spaghetti is cooking, cook beef and onion in 3 quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.
3. Stir in tomatoes, beans, tomato sauce, chili powder and salt; breaking up tomatoes.
4. Cook, uncovered, over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
5. Drain spaghetti; divide among dinner plates.
6. Top with chili mixture; sprinkle with cheese.
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