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Chunky Chicken and Chorizo Chili

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“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. :)”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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. 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.

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