1 cup chili powder
1 tablespoon white sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 teaspoon chopped fresh parsley
1/4 teaspoon dried sage
1 (15 ounce) can kidney beans
1 (14.5 ounce) can kidney beans, drained
1 (8 ounce) can chili beans, drained
1 1/2 pounds chicken meat
In a medium saucepan, place chili powder, sugar, basil, oregano, rosemary, basil and sage. Stirring constantly, bring to a gentle boil. Reduce heat and simmer for 30 minutes.
Stir chili into tomatoes and chicken, reduce heat to medium, and simmer for 5 to 6 minutes. Increase heat to medium-low and simmer until chicken thighs are no longer pink, stirring every 10 minutes.
Remove from heat and stir in beans and tomatoes. Mix together chili and jars of diced chopped kidney beans. Reduce heat to medium-low and simmer for 2 hours. Remove from heat and stir in beans and tomatoes, return to a gentle simmer, stirring constantly.
Stir into chicken mixture and simmer for 10 minutes to allow flavors to blend together. Top with sauce mixture and simmer for 5 minutes. Serve hot.