Cincinnati Chili with Rochester Meat Sauce Seasoning
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.