Chicken and chorizo are simmered with plenty of beans and spices for a warm and comforting chilli for cold winter nights.
2 people made this
1 tablespoon extra-virgin olive oil
350g chorizo, sliced
900g minced chicken or turkey mince
30g chilli powder
1 1/2 tablespoons ground cumin
1 onion, chopped
3 cloves garlic, finely chopped
1 red pepper, chopped
1 (400g) tin black beans, drained
1 (400g) tin white beans, drained
1 bottle beer
2 (400g) tins chopped tomatoes with chilli, with juice
700ml chicken stock
175g tomato puree
salt to taste
Method Prep:15min › Cook:50min › Ready in:1hr5min
Heat olive oil in a casserole pot or a large saucepan over medium-high heat; cook and stir chorizo in hot oil until heated through, about 2 minutes. Remove chorizo using a slotted spoon and set aside on a plate. Add minced chicken or turkey mince; cook and stir until meat has browned, 5 to 6 minutes. Season with chilli powder and cumin.
Stir chorizo, onion, garlic, red pepper, black beans and white beans into chicken; cook and stir until onion begins to soften, 5 to 6 minutes. Pour beer into chilli; bring up to a simmer. Add tomatoes, chicken stock and tomato puree; simmer until heated through, about 5 minutes. Season with salt. Reduce heat to low and simmer until flavours blend, about 30 minutes.