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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