Chili Spaghetti 5/00 #515

Categories:
chili, ground beef, Mexican, pasta

6 oz spaghetti; cooked
1/2 lb. ground beef
1 tablespoon minced onion
1 garlic clove minced
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon cayenne
14 oz can diced tomatoes
1 15 oz can dark red kidney beans; drained
1/2 cup shredded cheddar

Cook pasta according to package directions; drain and coat with butter. Put onion, garlic and ground beef in a dutch oven. Cook until meat is browned, drain. Stir in next five ingredients until combined. Stir in tomatoes and beans; cook stirring occasionally, until heated through, about five minutes. Transfer pasta to plates and top with chili and sprinkle with cheese. You can substitute rice for the pasta and could also add a dollop of sour cream to the top.

Contributor: Woman's World

Yield: 4 servings

Preparation Time: 20 mi