Chunky Chicken and Chorizo Chili

Ingredients

• 1 bottle beer 
• 2 tablespoons butter 
• 15 ounce beans red drained canned
• 6 cups chicken stock see 
• 3 tablespoons chili powder 
• 0.8 pound chorizo chopped
• 28 ounce canned tomatoes diced fire roasted canned
• 3 cloves garlic finely chopped
• 2 pounds ground chicken 
• 1 tablespoon ground cumin 
• 1 tablespoon olive oil extra-virgin
• 1  onion chopped
• 2 cups cooking polenta quick
• 1  bell pepper red chopped
• 6 servings salt 
• 2  scallions finely chopped
• 2 tablespoons freshly thyme leaves chopped

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil.
3. 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.
4. 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.
5. 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.
6. Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve.