Title: Chicken & sausage chili
 Categories: Poultry
      Yield: 12 Servings
 
    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.