I’m not sure if I even had cumin in my spice cupboard before I found this recipe for Beer Chili Spaghetti. But now I keep an extra bottle on hand. I talk about this meal often; I seriously crave the spicy spaghetti at least once a month, so I’ve shared the recipe with a few friends. And since I still owe some people the recipe, I’m sharing the link for everyone to enjoy.
The shredded cheddar and finely diced red onion gives an extra level of flavor but you can use whatever cheese you like and skip the red onion if that’s not your thing.
Get the recipe for Beer Chili Spaghetti from The Enchanted Cook’s blog. (Please note: I do not use 1/2 cup of chili powder as listed in her recipe. I probably only use 1/4 cup at the most, maybe even less. Measure to your liking or use my recipe below.) For the beer, you can use any dark beer you like, but make sure it’s a dark beer. We use Shiner Bock. I also add a few tablespoons of the pasta water to the sauce.
We like the flavor so much that I started using the spicy meat mixture from the beer chili spaghetti to make beer chili. Here’s my recipe.
The meat sauce makes a big batch so sometimes I freeze half of it. The recipe calls for quite a few spices so when I’m making a batch, I like to measure out and fill two or three small canning jars with the spice mixture. It makes it even quicker to make beer chili spaghetti next time. May your bowl be as empty as ours!
What recipes do you have that call for beer? I could use a good recipe for beer cheese soup and cheese spread.
Beer Chili Spaghetti
- 2 lb ground sirloin or lean ground beef
- 16 oz spaghetti noodles
- 8 oz tomato sauce
- 12 oz dark beer , we use Shiner Bock
- 1½ teaspoons salt
- 1¾ teaspoons paprika
- ¾ ground cayenne pepper, more if you like a lot of heat
- 1½ teaspoons ground cumin
- 1 teaspoon ground oregano
- 1 tablespoon onion powder
- 1½ teaspoons garlic powder
- ¼ cup chili powder
- shredded sharp cheddar cheese
- diced red onion
- In a large pan, cook the ground sirloin until no longer pink.
- While cooking the beef, boil the spaghetti noodles according to package directions.
- Once the beef is fully cooked, stir in tomato sauce. Add the beer. Let simmer a minute or two as the froth subsides.
- Stir in all the dry spices. Add a couple tablespoons of the pasta water to the sauce mix and stir. Let simmer 15-20 minutes.
- Drain spaghetti noodles. Spoon generous portion of meat sauce over noodles in serving bowls. Top with shredded cheese and diced onion.
- Store leftovers in the refrigerator up to 3 days. Or, freeze meat sauce for up to three months.
All text and images © Staci Mergenthal • Random Sweets