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Chunky Chicken and Chorizo Chili with Herbed Polenta

I can still picture it: snow gently falling outside the window, the cozy warmth of the kitchen wrapping around me like a comforting blanket. My grandmother, her hands dusted with flour, would be humming a tune as she stirred a pot of chili that smelled like a fiesta in a bowl. It wasn’t just any chili; it was her signature dish, always served with a side of creamy, herbed polenta that elevated it to a whole new level. This Chunky Chicken and Chorizo Chili, inspired by those cherished memories, brings a similar heartiness and warmth to my table today, blending savory spices with tender chicken, spicy chorizo, and that unforgettable polenta.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Dietary Type: Gluten-Free (if using gluten-free beer)

Ingredients

1 tablespoon extra virgin olive oil
¾ 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 (lager or amber ale recommended)
1 (28 ounce) can diced tomatoes (fire roasted)
Salt, to taste
6 cups chicken stock
2 cups quick-cooking polenta
2 tablespoons butter
2 scallions, finely chopped
2 tablespoons thyme leaves, chopped

Equipment Needed

Large, deep skillet
Medium pot

Instructions

Begin by heating a large, deep skillet over medium-high heat with 1 tablespoon of extra virgin olive oil. The skillet needs to be large enough to accommodate all the ingredients later, so choose one accordingly.
Add the chopped chorizo sausage to the heated skillet. Render the fat from the chorizo for about 2 minutes, stirring occasionally. Rendering the fat helps to release the delicious, smoky flavor of the chorizo and adds depth to the chili.
Push the cooked chorizo off to the sides of the skillet to make room. Add the ground chicken to the center of the skillet. Brown and crumble the chicken, cooking for approximately 5-6 minutes, until it is no longer pink. This step ensures the chicken is cooked through and ready to absorb the flavors of the spices.
While the chicken is cooking, season it generously with 3 tablespoons of chili powder and 1 tablespoon of cumin. Stir the spices into the chicken, ensuring it is evenly coated. These spices are the backbone of the chili’s flavor profile, so don’t be shy!
Combine the chopped onion, finely chopped 3 garlic cloves, chopped red bell pepper, and drained kidney beans with the cooked meats in the skillet. Cook for another 5-6 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
Stir the 12 ounce bottle of beer into the chili. Reduce the liquid for about a minute, allowing the alcohol to evaporate and the flavors to meld together. The beer adds a subtle depth and richness to the chili.
Add the (28 ounce) can of diced tomatoes (fire roasted) to the skillet and heat through. Fire-roasted tomatoes bring a hint of smokiness that complements the other flavors beautifully.
Season the chili with salt, to taste. Remember to taste as you go and adjust the seasoning accordingly. Reduce the heat to low and let the chili simmer while you prepare the polenta.
In a medium pot, bring 6 cups of chicken stock to a boil. Using chicken stock as the liquid base ensures a richer, more flavorful polenta.
Once the stock is boiling, gradually stir in the 2 cups of quick-cooking polenta. Continue stirring constantly until the polenta masses and thickens to a porridge-like consistency, which should take about 2-3 minutes. Continuous stirring prevents lumps from forming and ensures a smooth, creamy texture.
Stir in 2 tablespoons of butter, 2 finely chopped scallions, and 2 tablespoons of thyme leaves into the cooked polenta. Season with salt, to taste. The butter adds richness, while the scallions and thyme provide a fresh, herbaceous note.
To serve, fill bowls halfway with the herbed polenta. Make a well in the center of the polenta. Fill up the bowls with the Chunky Chicken and Chorizo Chili. Serve immediately and enjoy!

Expert Tips & Tricks

For a richer, deeper flavor, consider browning the ground chicken in batches. Overcrowding the pan can lower the temperature and prevent proper browning.
If you prefer a smoother chili, you can use an immersion blender to partially blend it after it has simmered. Be careful not to over-blend, as you want to retain some of the chunky texture.
To save time, you can chop the vegetables ahead of time and store them in the refrigerator until you are ready to cook.
If you don’t have thyme on hand, you can substitute with other fresh herbs like rosemary or oregano.
For an extra layer of flavor, consider adding a pinch of smoked paprika to the chili.

Serving & Storage Suggestions

Serve the Chunky Chicken and Chorizo Chili hot, ladled over the herbed polenta. Garnish with a dollop of sour cream or Greek yogurt, a sprinkle of shredded cheddar cheese, or a few extra scallions for a pop of color.

Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To reheat, thaw the chili in the refrigerator overnight and then gently warm it in a saucepan over medium heat until heated through. You may need to add a little extra chicken stock or water if the chili has thickened too much. Leftover polenta can also be stored in the refrigerator and reheated, although it may lose some of its creamy texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	729 kcal	N/A
Calories from Fat	332 kcal	N/A
Total Fat	36.9 g	56%
Saturated Fat	13.1 g	65%
Cholesterol	173.2 mg	57%
Sodium	1728.2 mg	72%
Total Carbohydrate	36.9 g	12%
Dietary Fiber	7.2 g	28%
Sugars	12.1 g	N/A
Protein	58.4 g	116%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Option: Substitute the chicken and chorizo with plant-based ground meat alternatives or extra kidney beans, black beans, and other vegetables like corn or zucchini.
Spicier Chili: Add a pinch of cayenne pepper or a chopped jalapeno pepper to the chili for extra heat.
Smoked Chili: Use smoked sausage instead of chorizo and add a teaspoon of smoked paprika.
Different Beer: Experiment with different types of beer to customize the flavor of the chili. A dark stout will add a rich, malty flavor, while a pale ale will add a hoppy, citrusy note. If you prefer not to use beer, substitute with chicken broth.

FAQs (Frequently Asked Questions)

Q: Can I make this chili in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chorizo and chicken in a skillet first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I use dried beans instead of canned?
A: Absolutely! Just remember to soak the dried beans overnight and cook them until tender before adding them to the chili.

Q: Can I freeze this chili?
A: Yes, this chili freezes very well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2-3 months.

Q: What kind of beer is best for this chili?
A: A lager or amber ale works well, but you can experiment with different beers to find your favorite flavor combination. Avoid overly hoppy beers, as they can become bitter during cooking.

Q: Is the polenta gluten-free?
A: Yes, polenta itself is naturally gluten-free, as it is made from cornmeal.

Final Thoughts

This Chunky Chicken and Chorizo Chili with Herbed Polenta is a hearty and flavorful dish that’s perfect for a chilly evening. It’s a great way to warm up from the inside out. Don’t be afraid to experiment with the ingredients and make it your own. I hope you enjoy making and sharing this recipe as much as I do! I can’t wait to hear what you think, so please leave your feedback and suggestions. Maybe you will want to pair this chili with a refreshing coleslaw for the ultimate comforting feast.

Chunky Chicken and Chorizo Chili Recipe