1/4 cup chili powder
4 tsp ground cumin
2 tsp pure ground chili
1 1/2 tsp salt
1/4 cup vegetable oil
1 lb spicy smoked sausage -- such
1 as andouille
2 whole chicken breasts --
1 boned, skinned, spli
2 large white onions -- diced
3 cloves garlic -- minced
6 large tomatillos, husked -- diced
4 anaheim or poblano chili --
1 peppers, or 2 green
1 peppers -- diced
2 small red bell peppers -- diced
2 jalapeno chili peppers --
1 minced
2 can (28 oz each) -- tomatoes
1 chopped
1 cup to 2 cups beef -- or chicken
1 broth
1/3 cup tomato paste
4 can (16 oz each) beans --
1 preferably a mix of
1 pinto -- black and
1 navy beans -- rinsed
Directions
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.
By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.
Recipe By :
Servings: 12 servings
Chicken & Sausage Chili Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Dutch Oven; Meat; Poultry
The History of Recipes
Written cooking instructions as a concept can be traced back into the distant past, certainly as far into history as pharonic Egypt, and potentially, even further back. However, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Progressing into The time of the roman empire around 25BC a man called Apicius assembled a number of scripts describing recipes cooked by the Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius recounts how the ancient Romans were skilled in the use of many different spices, including many that are still in use today such as thyme, mint and asafoetida. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent meals, and because of this the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, testing, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe publications were in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chicken & Sausage Chili recipe.
