- 1 pound [454 g] ground beef
- Salt and pepper, to taste
- 1 [8-ounce / 250-mL] can tomato sauce
- 6-ounce [190 mL] can tomato paste
- 1 1/2 tablespoons [22.5 mL] chili powder
- 1 [12-ounce / 355-mL] can beer
- 8 ounces [227 g] spaghetti
- 1 [15-ounce / 426-mL] can red kidney beans, drained
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- Brown ground beef stirring.
- Stir in salt, pepper, tomato sauce, tomato paste, chili powder and beer.
- Leave tomato sauce to simmer, the longer the better it will taste.
- Taste and if desired, stir in more chili powder.
- Boil spaghetti into saled boiling water until 'al dente'; drain.
- A little before serving, mix drained red kidney beans and drained spaghetti noodles into tomato sauce.
- Reheat, and serve.
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