Beer Chili Spaghetti
Staci at Random Sweets
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.
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
Servings 8
Calories 508 kcal
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.
Calories: 508 kcal Carbohydrates: 51 g Protein: 30 g Fat: 19 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 77 mg Sodium: 773 mg Potassium: 730 mg Fiber: 5 g Sugar: 3 g Vitamin A: 2397 IU Vitamin C: 4 mg Calcium: 71 mg Iron: 5 mg
Keyword beer, ground beef, spaghetti
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All text and images © Staci Mergenthal • Random Sweets