Suzanne Rominger

I rarely add anything to a recipe until its done. After cooking etc, it tasted more like spaghetti sauce than chili, so I added another can of beans, 14 oz of chopped tomatoes, some tomato paste (4oz) garlic powder, onion powder, Italian seasoning blend, and some whole Sicilian “sport peppers” . After simmering and re-tasting, I added 1/2 cup water with 2 beef bouillon cubes. The original recipe was not very flavorful, and needed some tweaking. It’s MUCH more like chili, and less sauce after these adjustments.

Omg!! Delicious!! Modified : I used a can of evaporated milk mixed with 2% to make the 4 cups. Provolone instead of Fontana. Cheddar/Mozzarella mix (in a bag from Walmart ) I spread shredded chicken over the to and then the pesto/tomato on top. I baked for 1.25 hours, because at 40 minutes the noodles still raw and lots of milk to be absorb. More cheese and Pablo, Excellent flavor, I have added this to my favorites!!

I added Cajun seasoning and a small can of V8, delicious! Served over the rice with a splash of hot sauce. Family loved it, I will make this again!!