Chunky Chicken And Chorizo Chili
Serves: 5
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
41
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1360 g
Chorizo (chopped)910 g
Ground Chicken3 cloves
Garlic (finely chopped)1
Salt6 cups
Chicken Stock2 cups
Polenta (quick cooking)2 tbsps
Butter2 tbsps
Thyme Leaves (freshly chopped)Directions:
1
Watch how to make this recipe
2
Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil
3
Add chorizo and render its fat, 2 minutes
4
Push the chorizo off to the sides of the pot and add chicken meat
5
Brown and crumble the chicken, 5 to 6 minutes
6
Season the chicken with chili powder and cumin while it cooks
7
Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes
8
Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through
9
Season the chili with salt, to taste, and reduce heat to low
10
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
11
Stir in butter, scallions and thyme and season with salt, to taste
12
Fill bowls half way with polenta and make a well in the center
13
Fill up bowls with chili and serve