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.
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 the recipe. I probably only use 1/4 cup at the most, maybe even less. Measure to your liking. For the beer, you can use any dark beer you like, but make sure it’s a dark beer. I also add a few tablespoons of the pasta water to the sauce.
May your bowl be as empty as mine.
I don’t think I’d be brave enough to use 1/2 cup of chili powder!
I’m not either
I LOVE this! Thanks for sharing
Best,
Veronica
The Enchanted Cook
Thank YOU for posting the recipe on your blog to begin with, Veronica. I’ve made it so many times and am happy to share it! Staci
Yay! I have found another recipe to cook cumin with!
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