Bob McCorkle's World Famous Chili

1 ½ lb. lean ground beef
1 large onion, chopped
1 clove fresh garlic, minced
1 tsp. salt
½ green pepper, chopped (This depends on the size of the peppers)
½ red pepper, chopped
1 oz. pimento
¼ tsp. ground cumin
½ tsp. ground oregano (can also use Italian seasoning as a substitute)
2 Tbs. chili powder
1 large can tomato puree
1 8 oz. can tomato sauce
1 16 oz. cans dark red kidney beans, drained, and rinsed (can also use chili beans)
1 can medium salsa (Use hot salsa to spice it up a bit)
1 cup elbow spaghetti

Brown beef in large skillet & drain; stir in onion, salt, cumin, oregano & peppers. Blend tomato puree, tomato sauce, beans, salsa, garlic, chili powder & ground beef in slow cooker. Cook on low for 6 hours. 45 minutes before serving, stir in 1 cup elbow spaghetti. Yield: 8-10 servings. *** To make chili a little hotter, mix in some hot sauce to taste.