Mexican-Style Spaghetti (Stove-Top or Crock Pot)

From Taste of Home. This recipe works well in a crock-pot also. Complete steps 1 & 2; then put it in a crock-pot to simmer all day. I used to have another recipe very similar to this called Cincinnati-Style Chili that I lost ........ I top it off with shredded Cheddar cheese.

• Ready In: 17 mins
• Serves: 8

Ingredients

• 2  lbs ground beef
• 2  medium onions, chopped
• 1  medium green pepper, chopped
• 3  garlic cloves, minced
• 1 (29 ounce) can tomato puree
• 1 (15 1/2ounce) can kidney beans, rinsed and drained
• 1  cup water
• 1⁄4 cup fresh parsley, chopped
• 2  tablespoons chili powder
• 1  teaspoon ground cumin
• 1  teaspoon dried marjoram
• 1  teaspoon dried oregano
• 1  teaspoon salt (optional)
• 1⁄4-1⁄2 teaspoon cayenne pepper
• 1 (12 ounce) package spaghetti, cooked and drained

Directions

1. In a Dutch oven, brown beef, onions, green pepper and garlic; drain.
2. Add the next 10 ingredients and mix well.
3. Cover and simmer for 2 hours,stirring occasionally.
4. Serve over spaghetti.
5. Yield: 8 servings.