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Chicken and Chorizo Chili

Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 tbsp vegetable oil
  • 1/2 lb pasture-raised Karl Ehmer chorizo sausage, chopped
  • 1 large white onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 to 2 serrano chiles, seeded and minced
  • 4 tsp fresh rosemary leaves, chopped
  • 1 1/2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp ground cayenne pepper
  • 1 lb North Sea Farms ground chicken
  • 1 28 oz can fire-roasted, diced tomatoes, with juice
  • 1 15.5 oz can cannellini beans, rinsed and drained
  • 1 15.5 oz can kidney beans, rinsed and drained
  • 2 tbsp tomato paste
  • 2 to 3 cups low-sodium chicken broth
  • 3 tbsp cornmeal
  • coarse salt, to taste

Method
 

  1. Heat vegetable oil in a Dutch oven over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon to a bowl. 
  2. Add the chopped onion to the Dutch oven and cook until softened, 8 minutes.
  3. Add garlic, chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, 2 minutes, season with salt.
  4. Add the ground chicken and cook, breaking up meat with a wooden spoon, until cooked through, 5 minutes. Stir in reserved, cooked sausage.
  5. Add tomatoes, beans, tomato paste and 2-3 cups of broth, making sure the Dutch oven won’t boil over.
  6. Partially cover, reduce heat and simmer until chili is thickened slightly, 25 minutes.
  7. Stir in cornmeal and cook additional 15 minutes.
  8. Season to taste with salt.
  9. Serve hot into individual bowls and let your guests go crazy with garnish at the fixins bar!