In a large, deep skillet or Dutch oven, brown the meat over medium heat until completely browned. Add the beans, drained, to the meat. Stir in the onion and green pepper.
Add chili powder, garlic powder, season salt, sugar, red pepper flakes, black pepper, and half the spaghetti sauce. Mix thoroughly and let simmer, stirring occasionally to prevent sticking.
In a large pot, bring 2 qts. water to a boil. Add the spaghetti and cook, following package directions. Drain the spaghetti in a colander, place back into pot and stir the stick of butter throughout the hot spaghetti.
Remove the meat, bean, and other ingredients from the skillet and add to the spaghetti in the pot. Add the remaining spaghetti sauce, the olive oil and the salsa. Mix all ingredients well.
Cover and simmer over low heat, stirring occasionally, for 25 minutes.
Serve with your choice of crackers, cornbread, or corn chips. Sprinkle bowls of chili with shredded cheese and/or ranch dressing or sour cream.
NOTE: If the chili is not spicy enough, you may add a few squirts of tabasco sauce.