This is a print preview of "Chicken And Sausage Chili" recipe.

Chicken And Sausage Chili Recipe
by Global Cookbook

Chicken And Sausage Chili
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  Servings: 12

Ingredients

  • 1/4 c. chili pwdr
  • 4 tsp grnd cumin
  • 2 tsp pure grnd chili
  • 1 1/2 tsp salt
  • 1/4 c. vegetable oil
  • 1 lb spicy smoked sausage such as andouille
  • 2 whl boneless skinless chicken breasts split
  • 2 lrg white onions diced
  • 3 x cloves garlic chopped
  • 6 lrg tomatillos husked
  • 4 x anaheim or possibly poblano chili peppers diced or possibly 2 green peppers
  • 2 sm red bell peppers diced
  • 2 x jalapeno chili peppers chopped
  • 2 can tomatoes (28 ounce each) minced
  • 1 c. to 2 c. beef or possibly chicken broth
  • 1/3 c. tomato paste
  • 4 can beans (16 ounce each) rinsed preferably a mix of pinto, black and navy beans

Directions

  1. Combine chili pwdr, cumin, grnd chili and salt in a small dish; set aside.
  2. Heat oil in a large Dutch oven. Add in sausage and chicken; cook till chicken is no longer pink; remove with a slotted spoon and set aside. Add in onion, garlic and half of reserved seasoning mix. Cook over medium heat till onions begin to soften, about 5 min.
  3. Add in tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 c. of broth and tomato paste; heat to a boil. Reduce heat and add in chicken, sausage and beans. Cook gently, partially covered, for 30 min. Add in remaining spice mix; cook 5 more min, adding additional broth as needed.