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Green Chili

September 05, 2007

2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder (more or less to taste)
1/2 teaspoon oregano
5 sweet Italian precooked chicken sausages (12-ounce package), cut into small chunks
1 1/2 pounds ground chicken or turkey
5 medium tomatillos, husks removed, washed and diced
2 tablespoons pickled jalapeo pepper slices, diced
Half of a 12-ounce bottle pale ale beer
2 cups chicken broth
14-ounce can navy or other white beans, drained
5-ounce package baby spinach leaves
Juice from 1 lime
1/2 cup chopped fresh cilantro
Salt and freshly ground black pepper, to taste

In a large stockpot, heat the oil over medium-high heat. Add the onion, garlic, cumin, smoked paprika, chili powder and oregano. Saut until the onion is just tender, about 3 to 4 minutes.

Add the sausage and ground chicken. Saut another 10 minutes, or until the sausage and chicken begin to brown. Add the tomatillos, jalapeos and half of the beer. Drink the other half.

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Bring to a simmer and cook until the beer has mostly reduced, about 2 minutes.

Add broth and beans and return to simmer. Cook 10 minutes, stirring occasionally. After 5 minutes of simmering, add spinach and stir until wilted.

Remove the chili from the heat and stir in the lime juice and cilantro. Season with salt and pepper.

Serves 6.

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