Chicken & sausage chili

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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