Cincinnati Chili with Rochester Meat Sauce Seasoning

May 27, 2016


2-3 Sweet Onions
2 lbs. Ground or Chunked Meat
Stuart's Spices Rochester Meat Sauce Seasoning 
2  15 oz. cans Tomatoes
2  15 oz. cans Red Beans  
2-4 oz. Beer 
Cooking Oil                                                
Shredded Cheddar Cheese
Diced Red Onion 
  • In a large pot, sauté two to three large sweet onions with oil. Cook until onions are translucent.
  • Add two pounds of ground or chunked meat and cook until meat is almost done.
  • Stir in three to four tablespoons of Stuart’s Spices Rochester Meat Sauce Seasoning. 
  • Then stir in two 15 oz. cans of tomatoes, and two 15 oz. cans of rinsed red beans.
  • If more liquid is desired, add two to four ounces of a hearty beer. Simmer at least 45 minutes while you finish the beer. 
  • Serve over pasta and garnish with cheddar cheese and red onion.