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

Ingredients

• 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