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

1. Heat a large, deep skillet over medium-high heat with 1 T olive oil.

2. Add chorizo and render its fat, 2 minutes.

3. Push the chorizo off to the sides of the skillet and add ground chicken.

4. Brown and crumble the chicken, cooking 5-6 minutes.

5. Season the chicken with chili powder and cumin while it cooks.

6. Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.

7. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though.

8. Season the chili with salt, to taste, and reduce heat to low.

9. 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.

10. Stir in butter, scallions and thyme and season with salt, to taste.

11. Fill bowls halfway with polenta and make a well in the center.

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