Ingredients
- 3 Slices Bacon Chopped
- 1 Pound Chicken Thighs Chopped
- 1/2 Pound Turkey Italian Sausage Casing removed
- 1-1/2 Cups Chopped Onion
- 2 – 3 Jalapenos Seeded and chopped
- 4 Cloves Garlic Chopped
- 2 Tbsp. Tomato Paste
- 3 Cups Red Chili Sauce
- 2 Cups Stock Chicken, beef or vegetable
- 1 Tbsp. Cumin
- 1 Tbsp. Mexican Oregano
- 2 Tsp. Ancho chili Powder Or to taste
- 1 Tsp. Chipotle Powder Or to taste
- 1 Tsp. Corriander
- 2 Tbsp. Masa Harina
Servings:
Instructions
- Heat a large soup pot over medium high heat. Add the bacon and cook until it renders some fat and is just beginning to brown. Remove the bacon from the pan and drain on paper towels.
- Add the chicken and turkey sausage to the pot and cook until they are cooked through. Remove from the pan and set aside. Leave the drippings in the pan.
- Add the onions, garlic, cumin, coriander, and jalapeno to the pot and cook until the onions soften and everything smells wonderful.
- Add the tomato paste and stir to blend it in. Cook for about 5 minutes stirring occasionally.
- Add the chili sauce and stock along with the chili powders and oregano. Stir in the green and poblano chilis. Bring to a simmer and cook for 20 minutes to blend the flavors.
- Add the rinsed and drained beans to the pot and let everything simmer another 15 minutes.
- Increase the heat to a low boil. Shake the masa harina with a half cup of water in a jar until it is well blended. Stir the mixture into the chili and continue to stir until it thickens.
- Give it a taste and adjust the ingredients as needed. Serve.
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