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.