Yield: 12 Servings
Measure | Ingredient |
---|---|
¼ cup | Chili powder |
4 teaspoons | Ground cumin |
2 teaspoons | Pure ground chili |
1½ teaspoon | Salt |
¼ cup | Vegetable oil |
1 pounds | Spicy smoked sausage -- such |
\N \N | As andouille |
2 \N | Whole chicken breasts -- |
\N \N | Boned, skinned, spli |
2 larges | White onions -- diced |
3 \N | Cloves garlic -- minced |
6 larges | Tomatillos; husked -- diced |
4 \N | Anaheim or poblano chili -- |
\N \N | Peppers, or 2 green |
\N \N | Peppers -- diced |
2 smalls | Red bell peppers -- diced |
2 \N | Jalapeno chili peppers -- |
\N \N | Minced |
2 cans | (28 oz each) -- tomatoes; |
\N \N | Chopped |
1 cup | To 2 cups beef -- or chicken |
\N \N | Broth |
⅓ cup | Tomato paste |
4 cans | (16 oz each) beans -- |
\N \N | Preferably a mix of |
\N \N | Pinto -- black and |
\N \N | 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.
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