Chunky Chicken and Chorizo Chili (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
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.
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