Chunky Chicken And Chorizo Chili

• 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

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.

extra virgin olive oil, chorizo sausage, ground chicken, chili powder, cumin, onion, garlic, red bell pepper, kidney beans, tomatoes, salt, chicken stock, quickcooking polenta, butter, scallions, thyme

Taken from www.food.com/recipe/chunky-chicken-and-chorizo-chili-208053 (may not work)