Ingredients
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1 1/2 lbs ground chuck
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2 garlic cloves, minced
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2 teaspoons chili powder
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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1 dash ground cloves
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4 cups tomato juice (I use Campbell's)
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2 (15 ounce) cans kidney beans, drained
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16 ounces hot cooked, drained and slightly buttered spaghetti
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2 cups shredded cheddar cheese
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2 cups onions, chopped
Instructions
- Cook the beef, onions and garlic in a large (6 qt.) stockpot over medium-high heat, until the beef is well-browned, stirring frequently to break up the meat. Drain any fat.
- Add the chili powder, cinnamon, nutmeg and cloves. Cook and stir for 2-3 minutes.
- Add tomato juice and heat to a boil. Reduce heat to low and simmer for 30 minutes.
- Stir in beans. Cover and cook for 15 minutes on low, stirring occasionally.
- Serve over spaghetti and top with shredded cheddar cheese.