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Chicken & Sausage Chili

Source of Recipe

Pat Dailey, Chicago Tribune 11/93


List of Ingredients

1/4 cup Chili powder
4 ts Ground cumin
2 ts Pure ground chili
1 1/2 ts Salt
1/4 cup Vegetable oil
1 pound Spicy smoked sausage - such as andouille
2 Whole chicken breasts - boned, skinned, 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 pepper, 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
1/3 cup Tomato paste
32 ounces pinto beans, rinsed
16 ounces black beans, rinsed
16 ounces navy beans, rinsed


Recipe

Mix chili powder, cumin, ground chili and salt. Heat oil in Dutch oven. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted tool. 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.