One-Pot Chilighetti
Grab your stockpot for my meal-in-one chili and spaghetti. I’ve got a large family, and this hearty pasta takes care of everybody. —Jennifer Trenhaile, Emerson, Nebraska
Can you freeze One-Pot Chilighetti?
Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Ingredients
- 1-1/2 pounds ground beef
- 1 large onion, chopped
- 1 can (46 ounces) tomato juice
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 4 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 package (16 ounces) spaghetti, broken into 2-inch pieces
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- Sour cream and shredded cheddar cheese
Directions
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1In 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.
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2Stir 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.
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