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Chicken And Sausage Chili chili, beans, chicken, sausage 1/4 cup chili powder 4 teaspoon ground cumin 2 teaspoon pure ground chili 1 1/2 teaspoon salt 1/4 cup vegetable oil 1 lb spicy smoked sausage -- such 1 as andouille 2 whole chicken breasts -- 1 boned, skinned, spli 2 large white onions -- diced 3 cloves garlic -- minced 6 large tomatillos; husked -- diced 4 anaheim or poblano chili -- 1 peppers, or 2 green 1 peppers -- diced 2 small red bell peppers -- diced 2 jalapeno chili peppers -- 1 minced 2 can (28 oz each) -- tomatoes 1 chopped 1 cup to 2 cups beef -- or chicken 1 broth 1/3 cup tomato paste 4 can (16 oz each) beans -- 1 preferably a mix of 1 pinto -- black and 1 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 : Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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