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
It is quite feasible to track the history of written cooking instructions way back into the far past, in truth as far into history as early Egypt, and maybe even further. Having said that, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something we still use today. This early Roman chef describes how the cooks of his times used many spices and herbs, including a few that will be familiar to modern cooks for example bay, mint and dill. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cooking, including spices like rosemary and coriander. These new foods and tastes was responsible for an outbreak in books on cooking, many of which are kept safe in private collections. During the following few hundred years, the powerful and rich competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes common in their social group. By the time we get to the 1900s, cookbooks are in high demand, as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Chicken & Sausage Chili recipe.
