1 lb. ground beef
1/2 c. chopped onion
2 garlic cloves, minced
3 c. tomato juice
1 (16 oz.) can kidney beans, rinsed and drained
6 oz. spaghetti, broken into 3-inch pieces
1 tbsp. Worcestershire sauce
2 to 3 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper

In a skillet over medium heat, cook beef, onion and garlic until meat is no longer pink; drain. Transfer to a greased 2 1/2-quart baking dish. Stir in remaining ingredients. Cover and bake at 350°F for 65 to 70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.