STREAMING NOW: Taste in Translation

Chunky Chicken and Chorizo Chili

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Chili is my favorite comfort food and, in my family, we always serve it with "Aunt Bev's Hominy". 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. :)”

Ingredients Nutrition


  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. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks.
  4. Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
  5. 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.
  6. 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.
  7. Stir in butter, scallions and thyme and season with salt, to taste.
  8. Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a