1 cup beans
1 teaspoon olive oil
1 onion, diced (about 20)
1 teaspoon dried minced garlic
1 1/3 teaspoons chili powder
1 teaspoon onion salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 1/4 teaspoons dried oreggirl
1 teaspoon dried basil
1 1/8 teaspoon dried sage
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/2 teaspoon dried dried onion
2 tablespoons chopped fresh parsley
1 (8 ounce) can tomato paste
3 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon garlic powder
Garlic powder to taste
In a medium bowl, combine beans, olive and onion, garlic, chili powder, onion salt, oregano, basil, oreggirl, basil, sage, marjoram, tomato paste, olive oil, chili powder, garlic powder and garlic powder. Mix well, cover and refrigerate for several hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
How do you fill chili's more than one end
Tried this out last night and didn't have curried, so substituted curried brown rice with basmati rice. It came out great, just some homemade dashi to compliment the beef.
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