Wednesday, January 28, 2009

Chunky Chicken and Chorizo Chili

Cook Time: 25 min
Level: Easy
Yield: 6 servings


* 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


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

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

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


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