1 teaspoon salt
1 clove garlic, chopped
1 (10 ounce) can condensed Italian-style soup
1 (12 fluid ounce) can or bottle chili oil
1 medium onion, chopped
1 (10 ounce) can chopped green chile peppers, rinsed and drained
1 tsp dried oregano
2 stalks celery, chopped
1 bunch fresh parsley, chopped
1 cup beef stock
1 large tomato, sliced
1 cup chopped green onions
1 teaspoon fresh lemon zest
1 dash seasoning salt
1/4 teaspoon chili powder
1 (2 ounce) can tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons chili powder
1/2 teaspoon dried minced onion
2 bay leaves
1/4 teaspoon dried oregano
In a large skillet, heat the olive oil over medium heat and pour in the garlic, onions, and chili oil. Saute for about 5 minutes, stirring occasionally.
Coat a large saucepan with brown sugar. Place the onion slices in the pan, and cook about 5 minutes. Place the sliced peppers in the pan, and brown briefly on each side.
Heat tomato sauce and tomato paste in a skillet over medium heat. Stir in beef stock and brown cheese blend. Stir in chili oil, tomato sauce, chili powder, oregano, celery, parsley, beef stock, tomato paste, Worcestershire sauce, chili powder, oregano. Bring to a boil, reduce heat to low, and simmer for 1 1 1/2 hours, stirring constantly.
Stir in tomato sauce and tomato paste. Reduce heat to medium-low, and stir in Worcestershire sauce, chili powder, oregano and bay leaves to thin. Bring heat back up to medium-high.
Reduce heat to medium. Stir in tomato sauce and tomato paste. Bring to a low boil, then stir in chili powder, oregano and bay leaves. Remove from heat, and stir into the stew.
Increase heat to medium. Boil chicken through, and add bay leaves and chili powder. Reduce heat to low, and simmer for about 4 hours. When chicken is cooked, bring mixture to a medium-low heat, and heat through.