Chunky Chicken and Chorizo Chili

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

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.

From: foodnetwork.com

Hungarian-ish Mini-Dumpling and Egg Noodle Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Daphne's Note: Try it with other meat instead of chicken, add carrots
for sweetness :)

Ingredients

* 8 cups chicken stock (recommended: Kitchen Basics, 2 (1-quart) boxes
* 1 pound ground chicken or ground turkey breast (I keep an extra
pack of both in the freezer; they are both so lean and easy to work
with!)
* 1 egg
* 1 cup plain bread crumbs
* 1/4 teaspoon freshly grated nutmeg, eyeball it
* 1 teaspoon smoked sweet paprika
* Handful parsley leaves, finely chopped
* Salt and pepper
* 1 1/2 cups thin egg noodles
* 1/2 cup piquillo Spanish peppers or roasted red peppers,
quartered lengthwise, very thinly sliced
* 6 scallions, cut into 2-inch pieces then shredded into thin sticks
* Handful fresh dill, finely chopped, about 3 tablespoons

Directions

Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika,
parsley, salt and pepper. Roll the meat into 1-inch dumplings and add
to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes
alone. Add the egg noodles, peppers and scallions and stir. Cook
another 4 to 5 minutes until noodles are just tender. Stir in dill.
Season soup with salt and pepper to taste and serve immediately.