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 :