"SCREEN PASS" CHICKEN & SAUSAGE CHILI yields 2 quarts
recipe developed by The Clever Cleaver Brothers®
1/2 pound Italian sausage
2 boneless, skinless chicken breasts
1/2 cup ½-inch diced Spanish onion
4 cloves minced garlic
1/2 cup ½-inch diced red pepper
1 tablespoon minced jalapenos (without seeds)
2 tablespoons chili powder
3/4 cup flour
3 cups chicken broth
1 teaspoon Cholula® Hot Sauce
1 cup white beans, drained
1 cup chili beans, drained
1/2 teaspoon salt
1/4 teaspoon black pepper
- Remove the sausage from the casings and crumble.
- Rinse the chicken with cold water and pat dry with paper towels. Cut the chicken breasts in half lengthwise, and cut across in thin strips.
- When ready to prepare the chili, heat the chicken broth in a saucepan or in the microwave and hold for use.
- Heat a 2-quart stock pot over medium heat and add the sausage crumbles. Sauté crumbles until 3/4 cooked and add the chicken slices. Combine.
- When the chicken is 3/4 cooked add onion, garlic, red pepper and jalapenos. Continue cooking until the chicken is done and stir in the chili powder. Cook for 1 minute.
- Stir in the flour and cook for 1 minute. Don't let this flour mixture (roux) burn.
- Add the hot chicken broth and Cholula Hot Sauce. Combine.
- Add the white beans, chili beans, salt and pepper. Combine and simmer for 10 minutes. Serve and enjoy!
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