Recipe by rickoholic83
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. :)
Top Review by WI Cheesehead
I had a hard time choosing between 3 and 4. This was my first time cooking with chorizo and I had a 15 oz pkg of mild chorizo. I don't think the oil is necessary, as the chorizo has plenty of grease. I started out in my skillet, but had to transfer to my spaghetti pot. I used ground turkey, half the chili and cumin (family pref.), black beans and MGD. Used cornmeal for the polenta, but probably would use noodles next time. Family's not fond of polenta. The flavor of the chili was good and I will try making that again without the polenta.
- 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)
- 6 cups chicken stock
- 2 cups quick-cooking polenta
- 2 tablespoons butter
- 2 scallions, finely chopped
- 2 tablespoons thyme leaves, chopped
Directions See How It's Made
- 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.