Ingredients
| 2 lbs. | ground beef | | 2 | md. onions, chopped | | 1 | md. green pepper, chopped | | 3 cloves | garlic, minced | | 1 can (1-3/4 lb.) | tomato purée | | 1 can (15-1/2 oz.) | kidney beans, rinsed and drained | | 1 cup | water | | 1/4 cup | chopped fresh parsley | | 2 tbsp. | chili powder | | 1 tsp. | ground cumin | | 1 tsp. | dried marjoram | | 1 tsp. | dried oregano | | 1 tsp. | salt | | 1/4 tsp. | cayenne pepper | | 12 oz. | spaghetti, cooked and drained |
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Instructions
In a dutch oven, brown beef, onions, green pepper and garlic, drain. Add the next 10 ingredients and mix well. Cover and simmer for 2 hours, stirring occasionally. Serve over spaghetti.
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