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Try this recipe to give the “everyday” chili a nice, tangy bite.
Created by celebrity chef Kevin Roberts a.k.a. “The Food Dude,” often seen on The Today Show and CBS The Early Show, is an author, radio host, executive chef and owner of three successful restaurants, and was most recently seen as a finalist on the Food Network’s The Next Food Network Star.

Serves 2-4


· 3 tablespoons, Safflower oil
· 1 small yellow onion, chopped
· 1 pound, ground meat or steak, cubed
· 2 cloves garlic, minced
· 1 small, green pepper, chopped
· 4 Roma tomatoes, chopped
· 1 large can tomato sauce
· 1 sprig fresh rosemary, minced
· 1 teaspoon oregano, dried
· 1 cup, Vlasic® pickle juice, from the jar
· Salt and pepper to taste
· 1 (16 ounce) can, kidney beans


1. In a large pot over medium to high heat, add the safflower oil.

2. Add the onion, ground meat and garlic. Sauté, stir and brown for 3-5 minutes.

3. Add green pepper, chopped tomatoes, tomato sauce, rosemary, oregano, pickle juice, salt and pepper. Stir and bring to a boil.

4. When it comes to a boil, add kidney beans, stir and set to simmer or low heat. Let simmer for at least 30 minutes.

5. Serve in a bowl and add the normal chili accompaniments.


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