In a large, heavy bottomed soup pot, such as a Dutch Oven, heat the tomato juice over medium-high heat. Once the juice comes to a strong simmer, add the spaghetti, breaking three times over the pot.
In a separate skillet, brown the ground beef. Drain any grease and season with seasoned salt, garlic salt, cumin, and chili powder.
While the pasta is cooking and the meat is browning, puree the chilis beans (with any liquid from the can) in a food processor or blender until smooth.
Add the browned beef and bean puree to the soup pot with the tomato juice and spaghetti. Stir to combine, and simmer for about five minutes, giving the soup time to thicken.
Taste for seasoning, adding more salt or spices as needed. Serve topped with shredded cheese and a grilled cheese sandwich on the side for dipping.
