Chicken and Sausage Chili -

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 --

2 green Peppers -- diced

2 sm Red bell peppers -- diced

2 Jalapeno chili peppers --

Minced 2 cn (28 oz each) -- tomatoes

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 5 minutes.

3. Add tomatillos, peppers, jalapeno, tomatoes and 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 :