Recipe for Chicken Chili a La Rosa 
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Yield:
1 servings
Ingredients:
Amount Ingredient
4 x Chicken breasts & 4 thighs, skinless, and boiled for 25 minutes. Cool and remove the meat off the bones, reserve.
1 med Red & 1 med white onion, chopped.
3 med Clove garlic, chopped., up to 4
1 tsp Olive oil.
1 pkt False Alarm or Two Alarm, (depending on how hot you like it)***
Chili seasoning mix.
1 cup Red wine
1 can Tomato sauce., (29 oz)
1 can Tomato puree., (29 oz)
1 can Peeled and diced tomatoes, (29 oz)
4 can Red kidney beans., (15 oz)
1 bot beer.
A lot of love.
*If you cant find the "False Alarm" or "Two Alarm" chili seasoning then try the following
1 tsp Salt, (I only used 1/2 because the canned tomatoes have so much salt in them)
1 tsp Each- Cumin, oregano, paprika, garlic & onion powder.
1/4 cup Chili powder, (???[this is a big guess, but I think its correct])
Instructions:
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!

NOTES : For 8-10 people

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