Chunky Chicken and Chorizo Chili |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Chili is my favorite comfort food and, in my family, we always serve it with Aunt Bev's Hominy . I saw this recipe on 30 Minute Meals this morning and although it is a basic chili recipe, it includes an interesting addition...serving the chili with herbed polenta. I haven't made this yet so I welcome your reviews and comments. :) Ingredients:
1 tablespoon extra virgin olive oil |
3/4 lb chorizo sausage, chopped |
2 lbs ground chicken |
3 tablespoons chili powder |
1 tablespoon cumin |
1 onion, chopped |
3 garlic cloves, finely chopped |
1 red bell pepper, chopped |
1 (15 ounce) can kidney beans, drained |
1 (12 ounce) bottle beer |
1 (28 ounce) can diced tomatoes (fire roasted) |
salt |
6 cups chicken stock |
2 cups quick-cooking polenta |
2 tablespoons butter |
2 scallions, finely chopped |
2 tablespoons thyme leaves, chopped |
Directions:
1. Heat a large, deep skillet over medium-high heat with 1 T olive oil.
2. Add chorizo and render its fat, 2 minutes.
3. Push the chorizo off to the sides of the skillet and add ground chicken. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks.
4. Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
5. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though. Season the chili with salt, to taste, and reduce heat to low.
6. 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, 2-3 minutes.
7. Stir in butter, scallions and thyme and season with salt, to taste.
8. Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.
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