Chicken Sausage Chili
Ingredients| 1/4 cup chili powder 4 tsp ground cumin 2 tsp pure ground chili 1 1/2 tsp 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 |
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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 :
Servings:
12
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