Herbed Chili-Spaghetti

• 2 lb. ground beef
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 green pepper, chopped
• 4 (16 oz.) cans whole tomatoes (undrained)
• 1 (20 oz.) can tomato sauce
• 1 (15 1/2 oz.) can kidney beans (undrained)
• 1 (7 oz.) pkg. spaghetti
• 1/4 c. chopped parsley
• 2 Tbsp. chili powder
• 1 tsp. dried whole marjoram
• 1 tsp. dried whole oregano
• 2 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. red pepper

1. Cook ground beef, onion, garlic and green pepper in Dutch oven until browned, stirring to crumble meat.
2. Drain off drippings. Add remaining ingredients; mix well.
3. Cover; reduce heat and simmer 2 hours, stirring occasionally.
4. Yield:
5. 10 to 12 servings.

ground beef, onions, garlic, green pepper, tomatoes, tomato sauce, kidney beans, spaghetti, parsley, chili powder, marjoram, oregano, salt, ground cumin, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=742761 (may not work)