Heat the oil in a deep saucepan and cook the onion until softened, about 5 minutes. Add the beef and cook until browned, breaking up the meat with the side of a spoon.
Stir in the garlic, brown sugar, chili powder, cumin, salt and pepper. Add the tomato paste, beer, and tomato sauce and stir to mix. Bring to a boil. Reduce the heat, cover and simmer 50 minutes.
Stir in the kidney beans and simmer 5 minutes longer, uncovered.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender (check package directions for cooking time). Drain.
To serve, put the spaghetti into a warmed bowl. Ladle the chili over the spaghetti and top with some of the sour cream and shredded cheese. Serve the remaining sour cream and cheese separately.
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|Serving Size: 1 Serving (841g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 636 (55%)|
|Amt Per Serving||% DV|
|Total Fat 70.7g||94 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 32.8g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 120.1mg||37 %|
|Sodium 3086.6mg||106 %|
|Potassium 2617.2mg||69 %|
|Total Carbohydrate 88.7g||26 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 74.5g|
|Protein 46.5g||66 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1159
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