1 cup chicken broth
2 cups water
1 (8 ounce) can lit campari with liquid
1 cup chopped onion
1 large carrot, sliced
1 (8 ounce) can black beans, undrained
1 cup cooked and diced chicken nuggets
2 tablespoons BBQ sauce
3 tablespoons minced onion
1 teaspoon garlic powder
3/4 teaspoon dried oregano
2 tablespoons water
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon dried chives
Place chicken broth ingredients in a large saucepan with enough water to cover. Bring to a boil. Cover, simmer gently for 20 minutes, stirring occasionally until chicken is dry. Remove from heat. Add water to breast of bird, cover tightly, and simmer for an hour or until meat is tender.
While chili mixture is simmering, season beef with diced onion. Season with parsley flakes, garlic powder, oregano, water, salt, basil, black pepper, chives and 1 teaspoon garlic powder. Cook over medium heat, stirring occasionally until beef mixture is light, stirring until sauce reaches desired thickness.
Stir heavily into broth mixture as it simmers. Continue to cook and stir 1 to 2 minutes. Restore hot water when needed; cover and simmer an additional hour or so.
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