4 (4 ounce) cans crushed tomatoes with green olives
2/3 cup chopped onion
3/4 cup chopped green bell pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 (4 ounce) can sliced mushrooms, drained
1/2 cup carrot juice
1 teaspoon rice vinegar
1 pint red wine, chilled
1 small onion, chopped (2 tablespoons)
1 teaspoon olive oil
1 (3 ounce) can anchovy paste
8 slices American cheese
Combine crushed tomatoes with green olives, onion, bell pepper, garlic powder, onion powder, basil, salt, oregano, mushrooms, carrot and egg next to horseshoe chili. Cover; refrigerate 1 hour. Stir remaining ingredients into tomato mixture; spoon over horseshoe chili. Stir in 4 tablespoons canned green olives, anchovy paste, red wine. Roll in cheese; serve.