Ingredients Jump to Instructions ↓

  1. 1 tbsp extra-virgin olive oil,

  2. 1 turn of the pan

  3. 340g chorizo, chopped

  4. 900g mince chicken

  5. 3 tbsps chilli powder,

  6. 3 palm fulls

  7. 1 tbsp ground cumin, a palm full

  8. 1 onion, chopped

  9. 3 cloves garlic, finely chopped

  10. 1 red pepper, chopped

  11. 1 (420g) tinned red beans, drained

  12. 1 bottle beer

  13. 1 (780g) tinned diced fire roasted tomatoes

  14. Salt

  15. 1 1/2L chicken stock

  16. 450g quick cooking polenta

  17. 30g butter

  18. 2 spring onions, finely chopped

  19. 2 tbsps freshly chopped thyme leaves

Instructions Jump to Ingredients ↑

  1. Chunky chicken and chorizo chilli 1) Heat a big, deep skillet over medium high heat with 1 tbsp 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 chilli powder and cumin while it cooks.

  2. 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.

  3. Season the chili with salt, to taste, and reduce heat to low.

  4. Bring 1.5L 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, spring onions and thyme and season with salt, to taste.

  5. Fill bowls half way with polenta and make a well in the center. Fill up bowls with chilli and serve.


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