Chunky Chicken and Chorizo Chili
chicken, tomatoes, beans, chorizo, onion, scallions, beer, butter, chili, garlic, thyme
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan 3/4 pound chorizo, chopped 2 pounds ground chicken 3 tablespoons chili powder, 3 palm fulls 1 tablespoon ground cumin, a palm full 1 onion, chopped 3 cloves garlic, finely chopped 1 red bell pepper, chopped 1 (15-ounce) can red beans, drained 1 bottle beer 1 (28-ounce) can diced fire roasted tomatoes Salt 6 cups chicken stock 2 cups quick cooking polenta 2 tablespoons butter 2 scallions, finely chopped 2 tablespoons freshly chopped thyme leaves
Directions for Chunky Chicken and Chorizo Chili Recipe
Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low. Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste. Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.
Read the full directions on Food Network
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