Chicken & sausage chili
12 Servings
Ingredients
| Quantity | 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 |
| As andouille | ||
| 2 | Whole chicken breasts -- | |
| Boned, skinned, spli | ||
| 2 | larges | White onions -- diced |
| 3 | Cloves garlic -- minced | |
| 6 | larges | Tomatillos; husked -- diced |
| 4 | Anaheim or poblano chili -- | |
| Peppers, or 2 green | ||
| Peppers -- diced | ||
| 2 | smalls | Red bell peppers -- diced |
| 2 | Jalapeno chili peppers -- | |
| Minced | ||
| 2 | cans | (28 oz each) -- tomatoes; |
| Chopped | ||
| 1 | cup | To 2 cups beef -- or chicken |
| Broth | ||
| ⅓ | cup | Tomato paste |
| 4 | cans | (16 oz each) beans -- |
| Preferably a mix of | ||
| Pinto -- black and | ||
| Navy beans -- rinsed | ||
Directions
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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