Chili Spaghetti

1 lb ground beef
1/2 cup chopped onion
2 garlic cloves, minced
3 cups tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
6 ounces spaghetti, broken into 3" pieces
2-3 tsp chili powder
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 degrees. In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink; drain. Transfer to a greased 2.5 qt. baking dish; stir in remaining ingredients. Cover and bak for 65-70 minutes or until spaghetti is tender. Let stand , covered, for 10 minutes.

Yields: 6 servings
Revised for my family From: Best of Taste of Home The First 10 Years cookbook