| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1005 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 58 g |
| Cholesterol | 197 mg |
| Sodium | 2066 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1005 |
| Total Fat | 46 g |
| Saturated Fat | 16 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 11 g |
| Sugar | 13 g |
| Protein | 58 g |
| Cholesterol | 197 mg |
| Sodium | 2066 mg |
Reviews
The chille looks really good
Made this for the family and they ALL loved it. We added chipotle peppers in adobo to give it a nice smokey lift, just 2 Tablespoons. A keeper.
I used a pound of fresh chorizo plus 2 lbs of ground turkey. Added some smoked paprika along with the cumin and black beans instead of kidney. I did simmer a bit longer. Super yummmm.
This was lovely. I roasted my red and poblano pepper, peeled and chopped it before adding. Could not taste the beer whatsoever and believe the cooks that complained of the beer taste didn’t cook the alcohol off by simmering before adding the remaining ingredients.
Yum, yum, YUM! The flavors in this chili are sooo awesome! Personally, I don’t feel that one flavor overwhelms…each component adds a little something different. The beer is there in the background, but not overpowering. The chorizo is so, so yummy, and it adds a nice bit of spice but doesn’t make the chili overly spicy. I used a yellow bell pepper instead of a red one, just for a milder flavor. Like some users suggested, I cooked the chili for a few hours, and the flavors melded together so wonderfully. I used ground chicken and didn’t find it bland at all. Rachael, this recipe rocks and will definitely be a keeper! :
This a great basic recipe for chili. I followed the directions exactly. However, the chorizo sausage absolutely overwhlemed this dish. I used Spanish imported chorizo. If I had a milder chorizo or a different sausage, that might have been better.
Awesome. Simply awesome. i used the left over chicken and sausage bbq along with the chorizo and all the other ingredients…. i also ad some ground red chilli’s for a kick… way way freakin yummy…
Great recipe. We make this all the time and it has become a staple at our house. We just roast a chicken breast and shred it into the chili instead of using ground chicken and it is delicious.
Delicious! This dish was a hit for the whole family. I was asked when we could have it again
Easy and delicious. My grocery store didn’t have ground chicken so I used ground turkey. I had white beans so used those, I think any bean would be great. I’ll probably add another can next time I make this, I like beans in my chili! Might also want to add even more tomatoes next time. Also threw in a pinch of crushed red pepper flakes for a bit more bite. Yummy, yummy, yummy! I skipped the polenta, never been a fan, and made Paula Deen’s basic cornbread recipe from this site. Buttery and spongy. Delish!