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, 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
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.