Prep: 15 minutes I Cook: 2 hours | Yield: 8 servings

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

In a Dutch oven, cook the beef, onions, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the next 10 ingredients. Cover and simmer for 2 hours, stirring occasionally_ Serve with spaghetti.