2 lb. ground chuck
4 medium carrots, grate fine
4 small onions, grate fine
4 small green peppers, grate fine
1 c. mushroom bits
1 c. water
1 tsp. chili powder
1 small pkg. spaghetti
1 lb. Velveeta cheese

Simmer ground chuck in skillet. Add a cup of water, salt and pepper. Grate fine the carrots, onions and peppers. Add to meat while simmering. Add mushrooms (juice and all). The last 40 minutes, add chili powder. Boil spaghetti. Add Velveeta while spaghetti is warm. Mix with meat and cover. Let stand 24 hours. Heat at 350°F until warm.

Serves 12.