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
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