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Chunky Chicken and Chorizo Chili

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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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


6 cups chicken stock

2 cups quick cooking polenta

2 tablespoons butter

2 scallions, finely chopped

2 tablespoons freshly chopped thyme leaves


  1. 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.
  2. 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.
  3. Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.