Ingredients
1
pound ground beef
2
large onions, chopped (2 cups)
2
cans (14.5 oz each) Muir Glen™ whole tomatoes, undrained
2
cans (15 oz each) Progresso™ dark red kidney beans, undrained
2
cans (8 oz each) tomato sauce
2
tablespoons chili powder
1
package (7 oz) spaghetti
1 1/4
cups shredded Cheddar cheese (5 oz)
Preparation
Cook beef and about 1 1/2 cups of the onion in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in tomatoes, beans, tomato sauce and chili powder, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until desired consistency. Meanwhile, cook and drain spaghetti as directed on package.
Cover and refrigerate half of chili for another meal. Spoon remaining chili over hot spaghetti; sprinkle with cheese and remaining onion.
