2 (14 ounce) cans kidney beans
1 (1 ounce) package chili seasoning seasoning mix
1 (1 ounce) can chili powder
1 tablespoon lemon pepper
2 teaspoons dried oregano
1 teaspoon dried basil leaves, divided
2 teaspoons dried oregano
2 teaspoons dried basil leaves, divided
1 teaspoon dried basil leaves, divided
5 tablespoons mayonnaise
2 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon garlic powder
In a large saucepan, add beans, chili seasoning, chili powder, lemon pepper, oregano, basil leaves, oregano, basil leaves, chili flakes, garlic powder and mayonnaise. Keep sauce covered for at least 24 hours.
Meanwhile, in a small saucepan over medium heat, heat oil and saute onion, celery and garlic until lightly browned.
Remove pan from heat, stir in beans, chili seasoning mixture, chili powder, garlic powder and mayonnaise, and stir in olive oil and chili flakes.
Use an electric food processor to process chili mixture until it is coarse crumbs. Spoon chili mixture into the prepared pot.
Reduce heat to low and stir in 1/4 cup lemon pepper, 1 tablespoon lemon pepper, parsley, oregano and basil leaves. Broil over medium heat for about 20 minutes, stirring occasionally.
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