1/4 cup and 2 tbsp of vegetable oil
8 cloves garlic, minced
8-1/4 green bell pepper, chopped
8-1/4 red bell pepper, chopped
8-1/4 onion, chopped
8-1/4 stalks of celery, sliced
4 pounds of mushroom, chopped
12-1/2 pounds skinless, boneless chicken breast halves, but into bite size pieces
6 pounds of bulk Italian sausage
6 tbsp of chili powder
3 tbsp of ground cumin
2 tsp ground white pepper
2 number 10 cans of chickpeas, drained and rinsed
2 number 10 cans of navy beans, drained and rinsed
16-2/3 cups chicken broth
1. On grill cook whole peppers, chicken, sausage and onions before chopping to add flavor to chili.
2. In skillet, heat oil over medium. Saute garlic, peppers, onion, celery and sausage for 5 minutes.
3. Add chili powder, cumin, salt and black pepper to skillet. Stir for few minutes. Add beans, bring to boil and reduce to low heat. Cover skillet and simmer for 15 minutes, then remove cover and simmer for 20 more minutes.
Recipe by Matt McCall, Dining Services Director and Executive Chef at Sanctuary at St. Paul
WSJV-TV FOX 28
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