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Chicken Chili A La Rosa

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(0)
CATEGORY CUISINE TAG YIELD
Meats, Grains Gma3 1 Servings

INGREDIENTS

4 Chicken breasts & 4 thighs
skinless and
boiled for 25
minutes. Cool and
remove the meat off
the bones reserve.
1 Red & 1 med white onion
chopped.
3 Clove garlic, chopped. up
to 4
1 t Olive oil.
1 False Alarm or Two Alarm
depending on how
hot you like it***
Chili seasoning mix.
1 c Red wine
1 Tomato sauce., 29 oz
1 Tomato puree., 29 oz
1 Peeled and diced tomatoes
29 oz
4 Red kidney beans., 15 oz
1 Bottle beer.
A lot of love.
***If you can't find the
"False Alarm" or
"Two Alarm" chili
seasoning then try
the following
1 t Salt, I only used 1/2
because the canned
tomatoes have so
much salt in them
1 t Each- Cumin, oregano
paprika
garlic & onion
powder.
1/4 c Chili powder, ???[this is a
big
guess but I think
it's correct]
Masa powder, this is a
thickening agent I
didn't use cause I
thought it didn't
really need it.

INSTRUCTIONS

In a large pot saute' the onions & garlic in the olive oil until
translucent. Add the wine and cook for another minute. Add the
seasoning mix(following directions) and then the 3 cans of tomato
goodies. Cook for 25 minutes uncovered on low/med heat. Stir
occasionally. Add the chicken, kidney beans & beer, and cook for an
additional 20-30 minutes. In my humble opinion, chili always tastes
better the next day and it freezes beautifully. Top with sour cream,
shredded cheddar cheese, onions, or anything else that strikes your
fancy, and serve with bread and a salad. Pretty darn low-fat, healthy
and delicious! ENJOY!  Copyright 1995 (c) Rosa Nevin.  Converted by
MC_Buster.  NOTES : For 8-10 people  Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3154
Calories From Fat: 1565
Total Fat: 174.2g
Cholesterol: 1060.7mg
Sodium: 2120.6mg
Potassium: 4106.6mg
Carbohydrates: 52.5g
Fiber: 5.6g
Sugar: 13.3g
Protein: 317.5g


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