Name: Chicken and Sausage Chili
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

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David Platt

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

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

INSTRUCTIONS

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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