*  Exported from  MasterCook  *
 
                         CHICKEN AND SAUSAGE CHILI
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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     :
  
 
 
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