Categories: Chicken, Chili, Main Dish, Rachael Ray
Ingredients
- 1 tablespoon extra virgin olive oil
- 3/4 lb chorizo sausage, chopped
- 2 lbs ground chicken
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can kidney beans, drained
- 1 (12 ounce) bottle beer
- 1 (28 ounce) can diced tomatoes (fire roasted)
- salt
- 6 cups chicken stock
- 2 cups quick-cooking polenta
- 2 tablespoons butter
- 2 scallions, finely chopped
- 2 tablespoons thyme leaves, chopped
Directions
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Heat a large, deep skillet over medium-high heat with 1 T olive oil.
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Add chorizo and render its fat, 2 minutes.
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Push the chorizo off to the sides of the skillet and add ground chicken.
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Brown and crumble the chicken, cooking 5-6 minutes.
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Season the chicken with chili powder and cumin while it cooks.
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Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
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Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though.
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Season the chili with salt, to taste, and reduce heat to low.
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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, 2-3 minutes.
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Stir in butter, scallions and thyme and season with salt, to taste.
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Fill bowls halfway with polenta and make a well in the center.