1 tablespoon chili powder
1 clove garlic, sliced
3 jalapeno peppers sliced
2 teaspoons beer
1 (17.5 ounce) can whole peeled tomatoes, chopped
1 cup packed light cream
1 teaspoon chopped fresh basil
1 tablespoon minced 1/2 tablespoons black pepper
2 (14 ounce) cans peeled and diced tomatoes
1/2 cup sliced onions
1/2 cup sliced green olives
1/2 cup chopped green onions
5 pounds spaghetti sauce
Preheat a large pot of heavy oil over medium-high heat. Heat chile powder, garlic and jalapenos in small skillet over high heat. Cook 10 minutes, or until flavors are balanced. Reduce heat to medium-low, and saute beans in skillet for about 5 minutes; drain.
Stir beer into skillet. Sauteing head long while stirring, stir in tomatoes, cream cheese, basil, pepper, tomatoes and onions.
Sterilize spaghetti sauce container; trim ends. Place spaghetti sauce in plastic container and place in pot with warm oil. Warm about 30 minutes. Serve with cheese.
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