Chicken & Sausage Chili
Chicken Sausage Chili Poultry
Last updated 6/12/2012 12:48:27 AM. Recipe ID 9523. Report a problem with this recipe.
Title: Chicken & sausage chili
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
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 --
2 cn (28 oz each) -- tomatoes;
1 c To 2 cups beef -- or chicken
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.
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