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Chicken And Sausage Chili



Yield: 12 Servings

1/4 c chili powder
4 t cumin,Ground
2 t pure chili,Ground
1 1/2 t salt
1/4 c vegetable oil
1 lb spicy smoked sausage -- such
1 as andouille
2 whole chicken breasts --
1 boned,skinned, spli
2 lg white onions --,Diced
3 cloves garlic --,Minced
6 lg tomatillos,husked -- diced
4 anaheim (or poblano chili
---)
1 peppers,or 2 green
1 peppers --,Diced
2 sm red bell peppers --,Diced
2 jalapeno chili peppers --
1 minced
2 cn (28 oz each) -- tomatoes
1 chopped
1 c to 2 cups beef -- (or
-chicken)
1 broth
1/3 c tomato paste
4 cn (16 oz each) beans --
1 preferably a mix of
1 pinto -- black and
1 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.













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