Best Chicken Chorizo Chili Recipes

CHICKEN AND CHORIZO CHILI

Steps:

• Heat olive oil in a Dutch oven or a large pot 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. Add chicken; cook and stir until chicken is browned and crumbly, 5 to 6 minutes. Season with chili powder and cumin.
• Stir chorizo, onion, garlic, red bell pepper, black beans, and white beans into chicken; cook and stir until onion begin to soften, 5 to 6 minutes. Pour beer into chili; bring to a simmer. Add tomatoes, chicken stock, and tomato paste; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavors blend, about 30 minutes.

CHUNKY CHICKEN AND CHORIZO CHILI

Steps:

• Heat a large, deep skillet over medium-high heat with 1 T olive oil.
• Add chorizo and render its fat, 2 minutes.
• Push the chorizo off to the sides of the skillet and add ground chicken. Brown and crumble the chicken, cooking 5-6 minutes. Season the chicken with chili powder and cumin while it cooks.
• Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
• Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat though. Season the chili with salt, to taste, and reduce heat to low.
• Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2-3 minutes.
• Stir in butter, scallions and thyme and season with salt, to taste.
• Fill bowls halfway with polenta and make a well in the center. Fill up bowls with chili and serve.

CHUNKY CHICKEN AND CHORIZO CHILI

Steps:

• Heat a big, deep skillet over medium high heat with 1 tablespoon 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 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 6 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.

WHITE CHICKEN CHILI WITH CHICKPEAS AND CHORIZO

Steps:

• 1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil 2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min. 3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender 4. Add chipotle and cumin and stir 5. When chicken is done cooking remove from pot and cool with cold water, shred chicken. 6. Return chorizo to pot, stir, add chicken and salsa 7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low. 8. Add remaining cilantro and salt and pepper to taste Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium

CHICKEN CHORIZO CHILI

Steps:

• Heat 1Tbsp. oil in a large heavy pot over high. Cook chorizo, stirring occasionally and breaking up with spoon, until lightly browned, about 4 minutes. Transfer to a plate.
• Reduce heat to medium-high and add remaining 1/2 Tbsp. oil to pot, then onion and garlic; season with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes. Add chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30-35 minutes. Return chorizo to pot, cover, and cook 10 minutes.
• Serve chili in bowls

SPANISH CHORIZO & CHICKEN CHILI

Steps:

• Preheat a large skillet over medium high heat with 1 turn of the pan of EVOO. Once the oil is hot, add the ground chicken and cook about 7-8 minutes, until it is light golden brown.
• Step.
• Once the chicken is brown, add the chorizo and cook about 5 minutes. Add in the onion and garlic, and cook until onions are soft and translucent, about 7-8 minutes. Pour in the sherry or wine, scraping up any brown bits from the bottom of the pan, then add the hot sauce, vegetable juice and chicken stock. Add the smoked paprika, cumin, salt and freshly ground black pepper.
• Step.
• Grind up the peppers in a food processor. Add the puree to the pot and stir to combine. Let simmer 10-15 minutes to let the flavors combine.