*  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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