ONE POT CHILI SPAGHETTI

ONE POT CHILI SPAGHETTI 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 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 up 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. Freeze option: 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.