This Chili Is The Daddy from The ‘Nati! – Cincinnati Chili
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Cincinnati chili, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This delicious Cincinnati chili will put a big ‘ol smile on your face!
Chili, for me, has always been a big simmering pot of tomatoes, beans, ground beef, and chopped up green peppers all swimming in a hot tub of seasonings. That’s basically what you get with the following recipe except the seasonings are a bit on the odd side. However, stick with it, folks because these ingredients make this Cincinnati chili totally praise-worthy. Another great thing about this yummy recipe is that it is served over a bed of pasta noodles.
So delicious and comforting! This is the perfect meal to make on a cold winter’s day. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I served this over spaghetti noodles but feel free to use whatever you have on hand.
