INGREDIENTS

1. 1tablespoonextra virgin olive oil
2. 3/4lbchorizo sausage, chopped
3. 2lbsground chicken
4. 3tablespoonschili powder
5. 1tablespooncumin
6. 1onion, chopped
7. 3garlic cloves, finely chopped
8. 1red bell pepper, chopped
9. 1 (15 ounce)cankidney beans, drained
10. 1 (12 ounce)bottlebeer
11. 1 (28 ounce)candiced tomatoes(fire roasted)
12. salt
13. 6cupschicken stock
14. 2cupsquick-cooking polenta mix
15. 2tablespoonsbutter
16. 2scallions, finely chopped
17. 2tablespoonsthyme leaves, chopped

DIRECTIONS

1. Heat a large, deep skillet over medium-high heat with 1 T olive oil.
2. Add chorizo and render its fat, 2 minutes.
3. 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.
4. Combine the onion, garlic, peppers and beans to meats and cook another 5-6 minutes.
5. 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.
6. 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.
7. Stir in butter, scallions and thyme and season with salt, to taste.
8. Fill bowls halfway with polenta and make a well in the center.Fill up bowls with chili and serve.