Chunky Chicken And Chorizo Chili - cooking recipe

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

Preparation

Heat a large, deep skillet over medium-high heat with 1 T olive oil.
Add chorizo and render its fat, 2 minutes.
Push the chorizo off to the sides of the skillet and add ground chicken. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks.
Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though. 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, 2-3 minutes.
Stir in butter, scallions and thyme and season with salt, to taste.
Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.