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1 (8 ounce) package spaghetti, cooked and drained
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup green bell pepper, chopped
1 teaspoon garlic, minced
1 (14 ounce) can whole tomatoes, undrained
1 (6 ounce) can tomato paste
1/2 cup water
2 teaspoons chili powder
1 teaspoon cumin
1 beef bouillon cube
1/2 teaspoon dried oregano
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar or Monterey jack cheese
Cook spaghetti in a pot of boiling water as directed on package. Drain and reserve until needed.
In a skillet, brown beef, onion, bell pepper and garlic. Drain well.
Stir in remaining ingredients except for the cooked spaghetti and cheese. Simmer, covered, for 15 to 20 minutes, stirring occasionally.
Arrange spaghetti on a platter, top with chili meat sauce, then top with cheese.