Chicken and Sausage Chili

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 :