Chicken & Sausage Chili Recipe

Chicken & Sausage Chili Recipe

Yield: 12 Servings
Recipe by luhu.jp

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 lbs: Spicy smoked sausage, such
As andouille,
2: Whole chicken breasts --,
Boned, skinned, spli
2 large: White onions, diced
3 Cloves: garlic, minced
6 large: Tomatillos, husked -- diced
4: Anaheim or poblano chili --,
Peppers, or 2 green
Peppers, diced
2 small: Red bell peppers, diced
2: Jalapeno chili peppers --,
Minced,
2 can: (28 oz each) -- tomatoes,
Chopped,
1 cup: To 2 cups beef, or chicken
Broth,
1/3 cup: Tomato paste,
4 can: , (16 oz each) beans --
Preferably a mix of,
Pinto, black and
Navy beans, rinsed

Directions:

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 :


Source from luhu.jp