In a large skillet, brown meat until almost done.
Add onion, green bell pepper, garlic, Worcestershire sauce, chili powder and salt; cook until onion and pepper are tender.
In a medium bowl, dissolve beef bouillon cube in hot water to make broth.
In a small bowl, mix flour with 1/4 cup broth, stirring until smooth. Add remaining broth and stir to combine.
Add broth mixture and tomatoes with liquid to skillet; heat to boiling. Reduce heat; simmer 5 minutes, stirring constantly, until sauce thickens. Cover; simmer an additional 10 minutes.
Meanwhile, prepare pasta according to package directions; drain. Serve hot cooked pasta topped with chili sauce and cheese, if desired.
Servings 0