1 cup water
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1/4 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons dried basil
2 teaspoons dried sage
2 tablespoons dried chilli
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried chili pepper seasoning
1/2 teaspoon garlic powder
1 small onion, chopped
1 1/2 cups sliced mushrooms
1 cup sliced green bell pepper
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16 ounce) can tomato paste
2 tablespoons chopped fresh parsley
Heat water in a pot over medium heat. Cook tomatoes in water for about 5 minutes, stirring frequently. Add oil; stir gently. Cover, and simmer for 5 minutes. Slowly pour in vinegar, stirring constantly. Stir in Worcestershire sauce, onion, garlic powder, oregano, basil, sage, chili powder, garlic powder, oregano, and basil. Cook over medium heat for 1 minute, stirring constantly. Remove from heat. Stir in tomato paste.
Stir in parsley, stirring constantly. Pour over chili mixture; stir well.