1 1/2 lbs ground beef
2 large onions, chopped (about 2 cups )
1/4 tsp garlic powder or 2 cloves garlic,minced
2 tsp chili powder
1/4 tsp ground cinnamon
dash ground cloves
4 cups Campbell's tomato juice
2 cans (about 15 oz each) kidney beans, drained
hot cooked spaghetti, shredded cheese and chopped onion
Cook the beef, onions and garlic powder in 2 batches in a 6-qt saucepot over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat. Add the chili powder, cinnamon and cloves. Cook and stir for 2 minutes. Add the tomato juice. Heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes. Stir in the beans. Cover and cook for 15 minutes, stirring occasionally. Serve over spaghetti tooped with shredded cheese and onion.
