Recipe - Chicken And Sausage Chili

One fourth cup Chili powder
4 teaspoon Ground cumin
2 teaspoon Pure ground chili
1 One half teaspoon Salt
One fourth cup Vegetable oil
1 pound Spicy smoked sausage such
As andouille
2 Whole chicken breasts
Boned, skinned, spli
2 lg White onions minced
3 Cloves garlic minced
6 lg Tomatillos; husked minced
4 Anaheim or poblano chili
Peppers, or 2 green
Peppers minced
2 small Red bell peppers minced
2 Jalapeno chili peppers
Minced
2 cn (28 ounce each) tomatoes;
Chopped
1 cup To 2 cups beef or chicken
Broth
1/3 cup Tomato paste
4 cn (16 ounce each) beans
Preferably a mix of
Pinto black and
Navy beans rinsed

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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip