Chicken and Sausage Chili

• 1/4 cup chili powder
• 4 teaspoons cumin ground
• 2 teaspoons red pepper flakes ground
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 1 pound sausage smoked
• 2 each chicken breast halves, boneless, skinless split
• 2 large white onion diced
• 3 cloves garlic minced
• 6 large tomatillos husked, diced
• 4 each anaheim chilies seeded, diced
• 2 small sweet red bell peppers diced
• 2 each jalapeno pepper diced
• 2 cans tomatoes chopped
• 2 cups beef stock
• 13 cup tomato paste
• 4 cans beans

1. Combine chili powder, cumin, ground chili and salt in a small dish.
2. Heat oil in a large Dutch oven.
3. Add sausage and chicken; cook until chicken is no longer pink; remove with a slotted spoon and set aside.
4. Add onion, garlic and half of reserved seasoning mixture.
5. Cook over medium heat until onions begin to soften, about 5 minutes.
6. Add tomatillos, peppers, jalapeno, tomatoes and their liquid, 1 cup of broth and tomato paste, heat.
7. Reduce heat and add chicken, sausage and beans.
8. Cook gently, partially covered, for 30 minutes.
9. Add remaining spice mixture; cook 5 more minutes, adding additional broth as needed.
10. Serve with sour cream, cheese and scallions if desired.

chili powder, cumin ground, red pepper, salt, vegetable oil, sausage, chicken breast halves, white onion, garlic, tomatillos husked, anaheim chilies, sweet red bell peppers, jalapeno pepper, tomatoes, beef stock, tomato paste, beans

Taken from recipeland.com/recipe/v/chicken-sausage-chili-41707 (may not work)