Chili Recipes

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 as Andouille
2 whole chicken breasts, boned, skinned, split
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

Combine chili powder, cumin,  ground chili and salt in a small dish; set aside.

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. 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.

Yield: 12 Servings