"Why Not" Chili



Rummaging through my pantry tonight, I couldn't find my usual chili ingredients so as I came across different cans I figured "why not" give them a try in the chili?  I usually use stewed or diced tomatoes but all I had was tomato sauce.  I usually use kidney beans, and I did have one can of kidney beans but not my usual two, so I used black beans.  I didn't have green peppers but I did have onions and garlic. 

But then, I read a recipe that used a secret chili ingredient.  So secret, in fact, that I will have to whisper it.  This recipe called for basil.  Now, I've never used basil in chili before.  I use it in lots of other recipes but in my whole entire live long life, I have never used basil in chili.  I was curious to try it.  So here is my insufficient pantry recipe for:


"Why Not" Chili

1 lb. ground beef
3/4 cup chopped onion
1   clove garlic, pressed
2   15 ounce cans tomato sauce
2   16 ounce cans beans
2 teaspoons chili powder
1/2 teaspoon dried basil

In a skillet, brown ground beef with onions and garlic.  Rinse meat if desired or drain off excess fat.  Place meat in a small stock pot.  Add remaining ingredients, simmer 30 minutes.  Serves 4-6.


The verdict?  It tasted very, very good but not very, very different.
    The basil added a depth of flavor but it wasn't distinguishable from the typical chili taste.  Frankly my dear, I think if you have beef, tomato sauce and chili powder, I don't think the rest of the ingredients make a whole lot of difference.  But, "why not" give it a try and see what you think?

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