4 tablespoons celery salt
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 cup water
1/2 onion, finely chopped
3 tablespoon olive oil
5 cloves garlic, minced
2 tablespoons dried oregano
salt to taste
ground black pepper to taste
In a large skillet, cook celery salt, onion powder, garlic powder, oregano, basil, rosemary, water, onion, olive oil, and garlic in olive oil until tender, about 5 minutes. Remove onions, permit to cool slightly, then stir in water and pan-fry the other side. Remove from heat, sprinkle with garlic powder mixture, salt and pepper. Chill at least overnight, let stand for several hours, then squeeze lemon juice into chili. Serve over rice and pasta.
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