Thursday, February 17, 2011

Turkey and Chorizo Chili

I came across a recipe for Rachel Ray's chicken and chorizo chili served over buttery polenta. Not a big fan of polenta but intruiged by eating it with chili, I thought I'd give it a try. I changed her recipe a bit - like changed out the chicken for turkey. Remember to add more salt or chili powder if needed - and more butter to the polenta :)
And I like the polenta with chili!

Turkey and Chorizo Chili

1 teaspoon extra-virgin olive oil
1/2 pound chorizo (or turkey sausage would work), chopped
1 pounds ground turkey
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, chopped
1 (15-ounce) can red beans, drained
1/2 bottle beer (we used a German wheat)
1 (14.5-ounce) can diced fire roasted tomatoes
3 cups chicken stock
1 cup quick cooking polenta (if you can't find quick cooking, regular is fine)
2 tablespoons butter
1 scallions, finely chopped (optional)
1 tablespoons freshly chopped thyme leaves (optional)
Heat a big, deep skillet over medium high heat with olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add turkey. Brown and crumble the turkey, 5 to 6 minutes. Season the turkey with chili 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 3 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 to 3 minutes. Stir in butter, scallions 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 chili and serve.

1 comment:

  1. Chorizo makes me think of my days in Spain! So yummy!