Chicken and Sausage Chili

Title:
Chicken and Sausage Chili

Yield:
12 Servings

Categories:
Tex-mex,
Meats,
Chicken,
Main
Dishes




Ingredients:





   1/4 c  Chili powder


     4 ts Ground cumin


     2 ts Pure ground chili


 1 1/2 ts Salt


   1/4 c  Vegetable oil


     1 lb Spicy smoked sausage -- such


          As andouille


     2    Whole chicken breasts --


          Boned, skinned, spli


     2 lg White onions -- diced


     3    Cloves garlic -- minced


     6 lg Tomatillos; husked -- diced


     4    Anaheim or poblano chili --


          Peppers, or 2 green


          Peppers -- diced


     2 sm Red bell peppers -- diced


     2    Jalapeno chili peppers --


          Minced


     2 cn (28 oz each) -- tomatoes;


          Chopped


     1 c  To 2 cups beef -- or chicken


          Broth


   1/3 c  Tomato paste


     4 cn (16 oz each) beans --


          Preferably a mix of


          Pinto -- black and


          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     :


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip