Chunky Chicken and Chorizo Chili

This is another one from Rachel Ray’s book (2,4,6,8) This would be a good meal for SuperBowl tomorrow. Also you need to serve it with tomorrows recipe, Smoky Cheese Fries. I really like a lot of the stuff she cooks. Rachael cooks some weird stuff at times. And since today is my birthday IM NOT COOKING, but this does sound really good.

1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan
3/4 pound chorizo, chopped
2 pounds ground chicken
3 tablespoons chili powder, (3 palmfuls)
1 tablespoon ground cumin, (a palmful)
1 onion, chopped
3 cloves garlic, finely chopped
1 red bell pepper, chopped
1 can red beans (15 ounces), drained
1 bottle beer
1 can diced fire roasted tomatoes (28 ounces)
Salt
6 cups chicken stock
2 cups quick cooking polenta
2 tablespoons butter
2 scallions, finely chopped
2 tablespoons freshly chopped thyme leaves

Preparation

Heat a big, deep skillet over medium-high heat with 1 tablespoon EVOO. 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, 5-6 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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