The Enchanted Cook's Beer Chili Spaghetti

Today I am very happy to turn over the LC floor to The Enchanted Cook.  If you are not familiar with this wonderful blog please check it out.  It is packed with great food, writing, and amazing photography.  Everything we love about good blogs.

Enjoy...

Guest Post Spotlight

I am honored to be guest posting on Lazaro Cooks today! I always enjoy Laz’s elegant and creative dishes and also admire him for his mission to eat sustainably, organically and seasonally. I do my best to do the same.


When I began blogging (not all that long ago), Laz was one of the first to take notice and he often left positive and supportive comments. Cooking and blogging are such a joy and when your work is recognized, especially by someone as talented as Laz, it means the world. Laz is so wonderful to promote other bloggers on his site via his guest post series and I am very appreciative to have been invited to take part.

So a little about me...I’m an eclectic eater. I like a wide variety of foods and cuisines and I like to cook whatever strikes my mood at the moment. It’s usually inspired by where I am and what ingredients are available to me but it can also be because a random craving hits. One of the great things about being able to cook is that you can go in the kitchen and whip up whatever your tummy fancies. I love that.

I live in Southern California most of the time and travel quite a bit with my work as a marketing professional in the high tech industry. Currently, I’m on an extended stay in Texas (where I grew up) and with the cold weather upon us, I naturally began to crave chili. One of my favorite dishes I’ve made over the years is called “Beer Chili Spaghetti”. If that doesn’t sound like a down home Texas dish, I don’t know what does.

I use whole wheat spaghetti and top it with a chili-inspired meat sauce, then garnish with extra sharp cheddar cheese and diced red onion. The combination is flavor-packed and delicious. It’s spicy in a Texas chili kind of a way but it’s smooth like a meat sauce should be. A plate of this on a cold winter day is sure to warm you up.

The Enchanted Cook’s Beer Chili Spaghetti

Beer Chili Spaghetti
(by The Enchanted Cook)

Serves 4-6

Ingredients:
1 16-ounce package whole wheat spaghetti
2 pounds lean ground beef (I use natural grass fed beef)
1 Tablespoon extra-virgin olive oil
1 1/2 teaspoons salt
1 3/4 teaspoons paprika
1 1/4 teaspoons cayenne pepper (a little less if you like no heat)
1 1/2 teaspoons ground cumin
1 teaspoon ground oregano (the kind that is finely ground like a powder)
1 Tablespoon onion powder
1 1/2 teaspoons garlic powder
1/2 cup chili powder
1 8-ounce can tomato sauce
1 12-ounce beer (I used a dark regional beer from Shiner, Texas but your favorite beer works just as well)

Garnish:
diced red onion
shredded extra-sharp cheddar cheese
chopped fresh parsley if desired

In a large pot over medium heat add the olive oil and then brown the ground beef breaking it up and crumbling as you go. If you’re not using lean ground beef, skip adding the olive oil. While the beef is browning, cook the spaghetti noodles in heavily salted water and according to package directions.

The beef should look something like this when done:

Cooked Ground Beef

Next add the rest of the ingredients. The beer will fizz for a few seconds then reside.

Stir well, reduce heat to low and simmer for about 15-20 minutes to allow the flavors to meld.

Meanwhile, drain the spaghetti and toss with a small amount of olive oil to keep moist.

When ready to serve, top spaghetti with meat sauce then cheddar cheese and red onion. It’s delicious y’all!

The Enchanted Cook’s Beer Chili Spaghetti

Cheesy and good!

Happy Holidays!

For more, please check out The Enchanted Cook.