Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the noodles and set them aside.

While the pasta cooks, place a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 5 to 7 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper-towel-lined plate, leaving the bacon grease in the pan.

Add the ground beef and diced yellow onion to the hot bacon grease. Cook, breaking up the meat with a wooden spoon, until the beef is fully browned and the onions are soft, about 6 to 8 minutes. Drain off any excess grease if desired.

Stir the minced garlic, salt, and black pepper into the beef mixture. Cook for about 1 minute or until aromatic.

Pour in the undrained diced tomatoes, the undrained diced tomatoes and green chilies, the tomato sauce, beef broth, Worcestershire sauce, and Tabasco. Stir everything together well, scraping up any browned bits from the bottom of the pan.

Bring the sauce to a simmer, then turn the heat down to low. Let it simmer uncovered for 10 to 12 minutes so the flavors blend and the sauce thickens slightly.

Toss the cooked spaghetti noodles into the skillet with the sauce until the pasta is completely coated.

Sprinkle the shredded cheddar cheese and the reserved cooked bacon evenly over the top. Cover the skillet with a lid for 2 to 3 minutes until the cheese is completely melted. Remove from the heat, garnish with the sliced green onions, and serve hot. Enjoy!