What was it you ask...
It was none other than Rosemary. Rosemary has a fresh woodsy smell, with the slight cooling aroma of mint. It balances well with beef, tomatoes, and lentils, which is why I decided to add it to my chili. I'm telling you, the flavor was refreshing and the smell to die for. I paired my chili with Rosemary Focaccia Bread from the local grocery store.
Here's what you'll need:
- 1 lb beef (reduced fat)
- 14.5 oz Del Monte Diced Tomatoes with Garlic and Onion
- 15 oz can Margaret Holmes seasoned Pinto Beans
- 2 tsp sugar
- 1.5 tsp chopped fresh rosemary
- 1/2 finely chopped onion
- 1 packet chili powder
What you need to do:
- Spread a little extra virgin olive oil in to a deep pan. Put burner on medium/high. Cook beef until brown, drain. Put drained beef back in pan.
- Add can of tomatoes, pinto beans, sugar, rosemary, chopped onion, and chili packet. Stir.
- Allow to thicken.
- Serve on bread or in a bowl.
I hope you enjoy this as much as I did.