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.
