Cincinnati Chili and Pasta

What makes this flavorful beef chili unique is that it's served over hot cooked noodles...give it a try - it just may become your favorite way to eat chili!


Cook the beef, onions and garlic powder in a 4-quart saucepot over medium-high heat until the beef is well browned and the onions are tender, stirring often to separate meat. Pour off any fat.
Stir the chili powder, cinnamon and cloves in the saucepot and cook for 2 minutes.  Stir in the tomato juice and heat to a boil. Reduce the heat to low.  Cover and cook for 30 minutes, stirring occasionally.
Stir the beans in the saucepot.  Cover and cook for 15 minutes, stirring occasionally.  Serve the beef mixture over the spaghetti.


1.5  pounds ground beef
2 large onion, chopped (about 2 cups)
0.25 teaspoon garlic powderor 1 clove garlic, minced
2 teaspoons chili powder
0.25 teaspoon ground cinnamon
1 dash ground cloves
4 cups (32-ounce bottle) Campbell’s® Tomato Juice
2 cans (about 15 ounces each ) kidney beans, rinsed and drained
1 package (1 pound) spaghetti, cooked and drained