1-First Step: Prepare the Bacon Cook the chopped bacon in a large Dutch oven over medium heat until it’s golden and crisp, which takes about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, letting it drain while you move on to the next part.

2-Second Step: Brown the Beef Mixture Add the ground beef, garlic, jalapeño, and onion to the bacon drippings in the pot. Cook everything, stirring frequently and breaking up the meat, until it’s lightly browned, about 5-7 minutes. This step builds the flavorful base of your sauce.

3-Third Step: Add the Spices Sprinkle in the chili powder, salt, cumin, oregano, and pepper, stirring them into the mixture to evenly coat the beef. Let the spices cook for a minute or so to release their aromas and deepen the flavors.

4-Fourth Step: Incorporate the Tomatoes and Beans Stir in the crushed tomatoes, diced tomatoes with their liquid, drained pinto beans, beef broth, and Worcestershire sauce. Bring the whole mixture to a boil over medium heat, then reduce to medium-low and let it simmer uncovered for 15 minutes. This allows the flavors to meld together perfectly.

5-Fifth Step: Cook the Spaghetti While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook it according to the package directions until al dente. Drain the pasta, but reserve ½ cup of the cooking water to use later.

6-Sixth Step: Combine and Serve Remove the sauce from the heat and toss in the cooked spaghetti, adding the reserved pasta water as needed to loosen the sauce and help it coat the noodles evenly. Serve it up hot, topped with shredded sharp cheddar cheese, sliced green onions, and the reserved bacon for a finishing touch that adds crunch and color.