Recipe: Chicken and Sausage Chili

CHICKEN AND SAUSAGE CHILI

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 as andouille)
2 whole boneless, skinless chicken breasts, split
2 large white onions, diced
3 cloves garlic, minced
6 large tomatillos, husked, diced
4 Anaheim or Poblano chili peppers, or 2 green bell peppers, diced
2 small red bell peppers, diced
2 jalapeno chili peppers, minced
2 cans (28 oz each) tomatoes, chopped
1 cup to 2 cups beef or chicken broth, divided use
1/3 cup tomato paste
4 cans (16 oz each) beans, preferably a mix of pinto, black and navy beans; rinsed

Mix chili powder, cumin, ground chili and salt; set aside.

Heat oil in Dutch oven. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon.

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.

Servings: 12
Source: Pat Dailey; Chicago Tribune 11/11/93