Roasting the Poblanos

1. First, you will want to roast your poblano peppers, allowing time for skins to separate, making them easy to peel.
2. To do this, set your oven to  broil.  Line a metal baking sheet with foil, wash and dry off the peppers, and then put them on the baking sheet and in the oven.
3. You will want to keep an eye on them, turning them every 1-2 minutes approximately, as each side bubbles and browns a bit.
4. Once all sides are bubbled and brown, remove them from the oven.
5. Then, place them in a sauce pan with a lid.  Allow them to cool inside the closed pan while you are preparing the other parts of the chili.

The Chili Prep

1. Next, you will dice the yellow onion and mince the garlic.  Add these to a stock pot with olive oil, warming over medium heat.
2. Sauté the onions and garlic, adding the 1/2 tsp aniseed, 1 T cumin, 1 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper.  Cook until onions are translucent. Then remove these from the pot and set aside in a dish.
3. Now you can cut the chicken breast into small, bite size pieces.  Add them to the warm pot and season with salt and pepper, while cooking them until opaque but not browned.
4. Now, remove these from the pan and set aside.
5. At this point, you will add sausage to the warm pot, removing from casings if you purchased links.
6. Crumble the sausage as it cooks through in the pot.  If the sausage seems extra greasy, remove it and drain excess fat.
7. Once all of these separate parts are cooked, add them all back together in the same pot, adding 3 cups of the chicken broth.
8. Cook on medium heat while you drain the cannellini beans.
9. Add 1 cup of the drained beans to a small food processor with 3/4- 1 cup chicken broth.  Purée the beans until smooth.
10. Next, add this purée to the chili pot, with the remainder of the cannellini beans.
11. Bring the chili to a low simmer and cook for 20-30 minutes.
12. While the chili is cooking, remove the poblano peppers from the pot. The skin should peel off, easily, for the most part.
13. Next, cut off the stems and slice the pepper lengthwise to remove the seeds.
14. First cut the pepper into long strips, then divide each strip into short, chunky sections. Set these aside until the chili as been simmering for about 30 minutes.

Final Phases

1. At this point, you can wash and chop the garnishes, including but not limited to cilantro, green onion, and avocado.  We like this dish with shredded cheddar cheese as well.
2. Now you can add cream and poblano chili pieces to the pot and simmer for 10 more minutes.
3. Serve with garnishes on top and with a side of tortilla chips.