1 Video | Photo: Chunky Chicken and Chorizo Chili Recipe
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
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.
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By rgioia42
Melville, NY
on January 02, 2013
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Yum, yum, YUM! The flavors in this chili are sooo awesome! Personally, I don't feel that one flavor overwhelms...each component adds a little something different. The beer is there in the background, but not overpowering. The chorizo is so, so yummy, and it adds a nice bit of spice but doesn't make the chili overly spicy. I used a yellow bell pepper instead of a red one, just for a milder flavor. Like some users suggested, I cooked the chili for a few hours, and the flavors melded together so wonderfully. I used ground chicken and didn't find it bland at all. Rachael, this recipe rocks and will definitely be a keeper! :
By sandyonthe beach
on November 17, 2012
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This a great basic recipe for chili. I followed the directions exactly. However, the chorizo sausage absolutely overwhlemed this dish. I used Spanish imported chorizo. If I had a milder chorizo or a different sausage, that might have been better.
By DigitHeads
on June 12, 2012
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Awesome. Simply awesome. i used the left over chicken and sausage bbq along with the chorizo and all the other ingredients.... i also ad some ground red chilli's for a kick... way way freakin yummy...
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