Chicken And Sausage Chili

      Yield: 12 Servings

    1/4 c  chili powder

      4 t  cumin,Ground

      2 t  pure chili,Ground

  1 1/2 t  salt

    1/4 c  vegetable oil

      1 lb spicy smoked sausage -- such

      1    as andouille

      2    whole chicken breasts --

      1    boned,skinned, spli

      2 lg white onions --,Diced

      3    cloves garlic --,Minced

      6 lg tomatillos,husked -- diced

      4    anaheim (or poblano chili

           ---)

      1    peppers,or 2 green

      1    peppers --,Diced

      2 sm red bell peppers --,Diced

      2    jalapeno chili peppers --

      1    minced

      2 cn (28 oz each) -- tomatoes

      1    chopped

      1 c  to 2 cups beef -- (or

           -chicken)

      1    broth

    1/3 c  tomato paste

      4 cn (16 oz each) beans --

      1    preferably a mix of

      1    pinto -- black and

      1    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