LogFAQs > #964740444

I like both chili with beans and without. For fry dunking I love it without, on a hot dog, without for sure.

Yeah, I get that it's basically just a meat sauce with different spices, but you can't buy a good meat sauce for pasta anywhere (I mean trader joes has a frozen turkey based one, but never can find good bolgonese meat sauces sadly frozen etc.

Best bet has been to just buy the sauce from a restraunt like olive garden but they charge rediculous amounts for a pint of it....not cost effective.

That leave you with making your own, even if you use a jar sauce as a base. You gotta brown the meat + other ingrediants and let it slow cook for at least an hour to meld the flavors.

But with a can of good no-bean chili that actually tastes good all by itself (generally better then browned plain ground beef), you could just add some of that to a jar of prego and suddenly have a real meat sauce that can just be combined into a container and microwaved.

Gonna make my normal sauce today, but I am so trying that out later this week.