Chicken and Chorizo Chili

Ingredients

• 15 ounce black beans drained canned
• 28 ounce canned tomatoes diced with juice canned
• 15 ounce beans white drained canned
• 3 cups chicken stock see 
• 0.3 cup chili powder 
• 0.8 pound chorizo sausage chopped
• 3 cloves garlic finely chopped
• 2 pounds ground chicken 
• 1.5 tablespoons ground cumin 
• 1 tablespoon olive oil extra-virgin
• 1  onion chopped
• 1  bell pepper red chopped
• 8 servings salt to taste
• 6 ounce tomato paste canned

Equipment

• bowl
• slotted spoon
• dutch oven

Directions

1. Heat olive oil in a Dutch oven or a large pot over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes.
2. Remove chorizo using a slotted spoon to a bowl.
3. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
4. Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes.
5. Pour beer into chili; bring to a simmer.
6. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.