Beer Chili Spaghetti
We crave this spicy spaghetti at least once a month. Don't skip the red onion and shredded cheese on top. Mix and store extra batches of the seasoning mix so you can quickly make this on a weeknight. Be sure to use 2 pounds of ground beef.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 508kcalCarbohydrates: 51gProtein: 30gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 773mgPotassium: 730mgFiber: 5gSugar: 3gVitamin A: 2397IUVitamin C: 4mgCalcium: 71mgIron: 5mg
All text and images © Staci Mergenthal • Random Sweets
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