Best Chunky Chicken And Chorizo Chili Recipes
CHUNKY CHICKEN AND CHORIZO CHILI
Chili is my favorite comfort food and, in my family, we always serve it with "Recipe #199381". I saw this recipe on 30 Minute Meals this morning and although it is a basic chili recipe, it includes an interesting addition...serving the chili with herbed polenta. I haven't made this yet so I welcome your reviews and comments. :)
Provided by rickoholic83
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 729.4, Fat 36.9, SaturatedFat 13.1, Cholesterol 173.2, Sodium 1728.2, Carbohydrate 36.9, Fiber 7.2, Sugar 12.1, Protein 58.4
CHUNKY CHICKEN AND CHORIZO CHILI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. 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. 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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