Chicken and Sausage Chili with Competition Blend Chili Mix recipe
2 whole boneless, skinless chicken breasts, diced
1 lb. Cajun sausage, diced
2 large onions, diced
2 small sweet red bell peppers, diced
2 Poblano chiles, diced
2 Jalape�o peppers, diced
4 cloves garlic, minced
1 8 oz. can tomato sauce
2 10.5 oz. cans chicken stock
2 28 oz. cans diced tomatoes
1 14 oz. can pinto beans, drained
1 14 oz. can black beans, drained
1 14 oz. can white beans, drained
1 14 oz. can red beans, drained
6 tbs. Red Lion Spicy Foods Competition Blend Chili Mix
4 tsp, cumin
Directions:
Brown chicken and sausage in a large Dutch oven. Remove from pot with a slotted spoon and drain on paper towels. Remove all but 1 tbs. of fat from pot and add all of the vegetables, cook on medium heat until soft. Add the tomatoes, tomato sauce, spices and stock, then bring to a boil. Add chicken and sausage to the pot, and simmer for 1 hour. Add the beans and continue to simmer for an additional 30 minutes. Serve with sour cream and scallions. Makes 8 quarts.


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