Chunky chicken and chorizo chilli

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.

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.

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

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.

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