Cooking Directions

• 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.

Ingredients

• 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