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

• 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 1/2 ounce) can kidney beans, rinsed and drained
• 1 cup water
• 14 cup fresh parsley, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon dried oregano
• 1 teaspoon salt (optional)
• 14-12 teaspoon cayenne pepper
• 1 (12 ounce) package spaghetti, cooked and drained

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.

ground beef, onions, green pepper, garlic, tomato puree, kidney beans, water, fresh parsley, chili powder, ground cumin, marjoram, oregano, salt, cayenne pepper

Taken from www.food.com/recipe/mexican-style-spaghetti-stove-top-or-crock-pot-275211 (may not work)