4 tablespoons olive oil
1 small onion, chopped
1 tablespoon lemon juice
1/2 teaspoon dried basil
1 (16 ounce) can chili
3 (16 ounce) cans tomato sauce
1 teaspoon crushed red pepper
In a large saucepan over medium heat, heat olive oil slowly. Boil and stir green onions along with salt, and 4 tablespoons olive oil; cover, and simmer slowly cook for 5 minutes, stirring occasionally. Remove chili and tomato sauce, and strain in can of tomato sauce and crushed red pepper. Reduce heat to medium-low, and continue cooking stirring. When temp reaches 200 degrees F (95 degrees C), remove from heat. Pour well over chili like it cooked in. Allow to cool and serve.