Since 1932. At one time only the lucky citizens of Toledo, Ohio or the occasional tourist from Cincinnati or Cleveland were fortunate enough to have access to a hot steaming bowl of Tony Packo's legendary chili. People flocked by the droves to Tony's East Side Eatery to indulge in the Packo family's version of this midwestern favorite. A family secret whispered down from generation to generation, Tony Packo's world famous chili recipe is now available to you wherever you are. www.tonypackos.com.
15.5 oz (439 g) x 12
about 3.5 per pack
Refrigerate after opening. To make Tony Packo's Chili just brown 2 pound ground beef (chicken or turkey can be substituted). Add 2 - 14.5 oz cans diced tomatoes, 1 - 15 oz can kidney beans undrained and contents of jar. Simmer 15 minutes, stir occasionally. Makes 10 - 8 oz servings. Or create your very own tasty version and let us know!
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