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Chicken and Sausage Chili

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, spli
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.


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