Chicken And Sausage Chili

Recipe Ingredients

1/4 cup	59ml	Chili powder
4 teaspoons	20ml	Ground cumin
2 teaspoons	10ml	Pure ground chili
1 1/2 teaspoons	7.5ml	Salt
1/4 cup	59ml	Vegetable oil
1 lb	454g / 16oz	Spicy smoked sausage - such
		As andouille
2		Chicken breasts --
		Boned - skinned, split
2		White onions - diced (large)
3		Garlic - minced
6		Tomatillos - husked, diced (large)
4		Anaheim or poblano chili --
		Peppers - or 2 green
		Peppers - diced
2		Red bell peppers - diced (small)
2		Jalapeno chili peppers --
		Minced
2		-- tomatoes (28 oz each)
		Chopped
1 cup	62g / 2.2oz	To 2 cups beef - or chicken
		Broth
1/3 cup	78ml	Tomato paste
4		Beans - (16 oz each)
		Preferably a mix of
		Pinto - black and
		Navy beans - rinsed

Recipe Instructions

1. Combine chili powder, cumin, ground chili and salt in a small dish; set aside.

2. Heat oil in a large Dutch oven. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside. Add onion, garlic and half of reserved seasoning mixture. Cook over medium heat until onions begin to soften, about 5 minutes.

3. Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste; heat to a boil. Reduce heat and add chicken, sausage and beans. Cook gently, partially covered, for 30 minutes. Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed.

By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.

Source:
Jeff Smith

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