Preheat the oven’s broiler. Place chopped bacon on a lined baking sheet and broil until crisp, about 5–7 minutes. Remove bacon and reserve drippings in the pan.

Meanwhile, cook spaghetti in a large pot of salted boiling water to al dente. Drain and set aside.

Over medium heat, add ground beef and diced onion to the skillet with reserved bacon fat. Season with a pinch of salt & pepper. Cook until beef is browned and onions are translucent.

Stir in garlic and chili powder; sauté for 30 seconds until fragrant.

Add Worcestershire sauce, Rotel tomatoes, and tomato sauce. Simmer for 3–4 minutes, stirring occasionally.

Toss the drained spaghetti and half the crispy bacon into the sauce. Stir until well coated.

Sprinkle cheddar over the top. Transfer skillet to the oven and broil 2–3 minutes until cheese bubbles and browns slightly.

Garnish with green onions, remaining bacon, and jalapeño slices before serving.