Instructions

1. 1
   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spatula as it cooks.
2. 2
   Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened, about 3-4 minutes.
3. 3
   Stir in the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, and oregano. Season with salt and pepper to taste.
4. 4
   Add the broken spaghetti and water (or beef broth) to the skillet. Stir to combine, ensuring the spaghetti is submerged.
5. 5
   Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the spaghetti is tender and most of the liquid is absorbed.
6. 6
   Remove from heat and let sit for a few minutes before serving. Top with shredded cheddar cheese and fresh cilantro if desired.