Chili: Chunky Chicken Chorizo Chili
Source of Recipe
Rachael Ray
List of 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 Recipe
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.
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