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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