Chicken And Sausage Chili

The only hope there is of standing righteous and acceptable before God is by receiving by faith what another has done for you. All self-attainment, self-accomplishment, self-righteousness must be abandoned realizing the vanity and hopelessness of bringing to pass our own right standing before God. We must humble ourselves before a holy God, recognize our sin, acknowledge our complete inability to remove that sin. Then we must embrace what Christ has done for us, instead of us, paying the penalty of our sin in our place in order to bring to us, by faith, a credited righteousness by which God may rightly justify us as ungodly sinners. Look to Christ and Christ alone.

Bruce Ware

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Tex-Mex	Chicken, Main dish, Meats, Tex-mex	12	Servings

INGREDIENTS

1/4	c	Chili powder
4	t	Ground cumin
2	t	Pure ground chili
1 1/2	t	Salt
1/4	c	Vegetable oil
1	lb	Spicy smoked sausage, such
		As andouille
2		Whole chicken breasts
		Boned, skinned spli
2		White onions, diced
3		Cloves garlic, minced
6		Tomatillos, husked diced
4		Anaheim or poblano chili
		Peppers, or 2 green
		Peppers, diced
2		Red bell peppers, diced
2		Jalapeno chili peppers
		Minced
2		28 oz each tomatoes
		Chopped
1	c	To 2 cups beef, or chicken
		Broth
1/3	c	Tomato paste
4		16 oz each beans
		Preferably a mix of
		Pinto, black and
		Navy beans, rinsed

INSTRUCTIONS

Combine chili powder, cumin, ground chili and salt in a small dish;
set aside. 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.
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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 320 Calories From Fat: 65 Total Fat: 7.4g Cholesterol: 28.1mg Sodium: 1022.8mg Potassium: 907.2mg Carbohydrates: 40.8g Fiber: 14.6g Sugar: 2.9g Protein: 24.6g