"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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