| 1/4 | c | Chili powder |
| 4 | ts | Ground cumin |
| 2 | ts | Pure ground chili |
| 1 1/2 | ts | Salt |
| 1/4 | c | Vegetable oil |
| 1 | lb | Spicy smoked sausage -- such |
| | As andouille |
| 2 | | Whole chicken breasts -- |
| | Boned, skinned, spli |
| 2 | lg | White onions -- diced |
| 3 | | Cloves garlic -- minced |
| 6 | lg | Tomatillos; husked -- diced |
| 4 | | Anaheim or poblano chili -- |
| | Peppers, or 2 green |
| | Peppers -- diced |
| 2 | sm | Red bell peppers -- diced |
| 2 | | Jalapeno chili peppers -- |
| | Minced |
| 2 | cn | (28 oz each) -- tomatoes; |
| | Chopped |
| 1 | c | To 2 cups beef -- or chicken |
| | Broth |
| 1/3 | c | Tomato paste |
| 4 | cn | (16 oz each) beans -- |
| | Preferably a mix of |
| | Pinto -- black and |
| | Navy beans -- rinsed |
