2 c. cubed, cooked beef
1 onion, chopped
2 tbsp. pure vegetable oil
1 (6 oz.) can Hunt's tomato paste
1 (1 lb.) can kidney beans
2 c. water
4 oz. spaghetti, broken in 2" pieces
1 tsp. chili powder
1 tsp. salt
1 c. shredded cheddar cheese

Saute beef and onion in oil in large skillet or dutch oven; drain fat. Add Hunt's tomato paste, kidney beans, water, spaghetti, chili powder and salt. Cover; simmer 12 to 15 minutes or until spaghetti is tender. Stir in cheese; heat until cheese melts. Serves 4 to 5.