Cowboy Spaghetti

In a large pot or Dutch oven, cook the bacon over medium-low heat until crispy.

Remove the cooked bacon from the pot, leaving the rendered grease. Chop the bacon and set it aside for later.

Add butter to the bacon grease and allow it to melt. Add the spice blend (chili powder, thyme, red pepper flakes, dried parsley, smoked paprika, and chives) and toast for about 30 seconds until fragrant.

Add the diced onion, jalapeños, and minced garlic to the pot. Sauté until the vegetables have softened.

Squeeze in the lemon juice and stir.

Add the ground beef to the pot. Cook, breaking it apart with a spoon, until it is fully browned.

While the meat is browning, cook the spaghetti in a large pot of salted boiling water according to package directions. Before draining, reserve about 2 cups of the pasta water.

Once the beef is cooked, stir in the beef bouillon base, tomato paste, and Worcestershire sauce.

Sprinkle the flour over the meat mixture and stir continuously for about one minute to cook out the raw flour taste.

Pour in the can of fire-roasted diced tomatoes (with their juices) and the reserved pasta water. Stir to combine and bring the sauce to a simmer.

Stir in the grated Parmesan cheese until it melts into the sauce.

Add the cooked and drained spaghetti directly to the pot with the sauce. Use tongs to toss everything together until the pasta is well-coated.

Serve immediately, garnished with the reserved chopped bacon, additional grated Parmesan cheese, and fresh parsley if desired.