1 (15 ounce) can kidney beans
1 trailer peanut butter
3 tablespoons chili powder
1 1/2 teaspoons garlic powder
2 teaspoons crushed garlic salt
1 teaspoon dried basil
1 teaspoon dried rosemary (optional)
1 (6 ounce) can diced green chile peppers with liquid
1/2 cup chopped green onions
Place the oil in a large skillet over medium heat. Add beans and heat until golden brown. Allow beans to cool slightly and drain.
Stir in the chili powder, garlic powder, garlic salt, basil, rosemary, chiles and green onion. Bring to a simmer, stirring, until heated through.
Reduce heat to low to maintain aromatic flavors. Cook these in batches, stirring occasionally to prevent sticking. Spread the chili mixture into a slow cooker or large saucepan; add only enough and do not over heat.
Add more chili powder or chili flakes and pepper to taste.
Cover skillet and cook over medium heat for about 2 minutes, stirring occasionally, until roux is thickened. Reduce heat to medium, stirring occasionally, until thickened.
Slow cook gently stirring occasionally, stirring frequently, until thickened. Cover, and cook about 10 minutes more, allowing beans to cook sugar slowly.
Pour mixture into pot; mix well. Add water if necessary. Cover, and simmer on low heat for 10 minutes.