Chicken & Sausage Chili
Submitted by callyau
Chicken and sausage chili loaded with smoked sausage, tender chicken and a trio of fresh chilies. Tangy tomatillos and a two-stage spice blend give this Dutch oven chili real depth. Top with sour cream and cheese.
YIELD
4 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis chili runs on two proteins instead of the usual ground beef, pairing smoky sausage with tender chunks of chicken breast for a pot that tastes layered and genuinely meaty. The other trick is the fresh produce: tart tomatillos, mild Anaheim chilies, sweet red bell pepper and a couple of jalapeños all go in for heat and brightness.
The spice blend of chili powder, cumin and ground chili gets added in two stages, half early to build a base and half near the end to keep the flavor sharp and aromatic. Browning the meats first, then softening the onion and garlic in those drippings, lays down the savory foundation everything else builds on.
A gentle simmer melds it all while the beans drink up the spiced broth. Pile on sour cream, shredded cheese and scallions right at the table.
Chef Tips
- Brown the sausage and chicken well before they come out of the pot. Those caramelized bits are pure flavor for the simmer.
- Splitting the spice mix in two is worth the trouble. The late addition keeps the cumin and chili from tasting flat after the long cook.
- Wear gloves when seeding the jalapeños, and leave a few seeds in if you want more heat.
- Loosen the chili with extra broth if it tightens up too much as it cooks down.
Variations
- Use turkey sausage and extra chicken for a leaner pot.
- Stir in a can of corn in the last few minutes for a pop of sweetness.
- Swap in fire-roasted tomatoes for a deeper, smokier base.
Ingredients
Directions
Combine chili powder, cumin, ground chili and salt in a small dish.
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.
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.
Serve with sour cream, cheese and scallions if desired.
Comments
