Recipe courtesy of Pam's Midwest Kitchen Korner


2 pounds lean ground beef

2 large onions, chopped

1 (46 ounce) can of V8 juice

½ teaspoon salt

1 teaspoon seasoned pepper

1 tablespoon garlic powder

3 tablespoons chili powder

1 teaspoon dried oregano

½ teaspoon ground cinnamon

½ teaspoon red (cayenne) pepper

2 tablespoons unsweetened cocoa* 

2 (15-ounce) cans chili beans

8 ounces spaghetti, or your favorite pasta

Grated cheddar cheese, for garnish


In a large skillet over medium-high heat, and meat and chop into bite-size pieces.

Add onions and cook until tender and meat is browned.

Tilt skillet and use a baster to remove any accumulated fat. 

In a large pot, add tomato juice and seasonings, stirring well, bringing to a boil.

Reduce heat to medium-low, add meat and beans; cook for 30 minutes, until somewhat thick. 

Meanwhile, cook pasta, according to package directions; drain well.

Divide pasta into 4-6 bowls, top with chili.

Garnish with cheddar cheese. 

Serve hot with garlic bread or oyster crackers on the side.

*I use Hershey’s Special Dark Chocolate Cocoa