Rootin’-Tootin’ Cincinnati Chili

Rootin'-Tootin' Cincinnati Chili

Rootin’-Tootin’ Cincinnati Chili


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness.  Serve over spaghetti and let everyone add their own favorite topping.

        Holly Gomez                                                                  Seabrook, New Hampshire


Rootin’-Tootin’ Cincinnati Chili  Recipe


Rootin’-Tootin’ Cincinnati Chili

1 lb. ground beef

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup root beer

2 Tbsp. chili powder

2 Tbsp. tomato paste

2 Tbsp. minced chipotle peppers in adobo sauce

1 Tbsp. ground cumin

1 beef bouillon cube

Hot cooked spaghetti

Optional toppings:  crushed tortilla chips, chopped green onions, shredded cheddar,

and Parmesan cheese


In a large saucepan, cook beef, onions and green pepper over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon.  Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend.  Serve with spaghetti.  Garnish with chips, green onion and chesses if desired.            4 servings


(Recipe for Rootin’-Tootin’ Cincinnati Chili was in, 2015)


Root Beer Cake Recipe

Root Beer Cake

It’s been a long time since I had made this Root Beer Cake (1993).  I was looking for a different cake to make to bring to work.  So I made this cake, and everyone seemed to like it.

Root Beer Cake Recipe

Root Beer Cake

2 cups flour

3 tsp. baking powder

½ tsp. salt

½ cup margarine, softened

¾ cup sugar

½ tsp. vanilla

2 eggs

1 cup root beer (NOT diet root beer)

Frosting:   1 envelope whipped topping mix

½ cup root beer, chilled (One 12 oz. can root beer contains the 1 ½ cups needed for this recipe)


Preheat oven to 375 F.  Grease and flour 13×9 inch pan.  In small bowl, combine flour, baking powder and salt.  In large bowl, beat margarine and sugar until light and fluffy.  Add vanilla and eggs; beat well.

At low speed, add dry ingredients alternately with 1 cup root beer, blending well after each addition.  Pour batter into greased and flour pan.  Bake at 375 F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool completely.

In small bowl, prepare topping mix as dire for the liquid.  Frost cooled cake on package using ½ cup root beer for the liquid.  Frost cooled cake.  Store in refrigerator.          12 servings

(Recipe for the Root Beer Cake recipe was in Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

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