Mexican Chorizo and Chicken Chili

 

Recipe from Rachel Ray and I renamed it; as she used cubed, cooked turkey instead of chicken. This made a goodly amount and I froze in proportions. Hopefully the electricity does not get turned off again and Jesse had to empty my freezer and transport to his. What a shit show, but what a nice son to do that for his mom! How can you go wrong with anything topped with tortilla chips. She did not add cheese. Think I will! Oh, called for 1 red or green sweet pepper and I omitted.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Mexican chorizo, cut from casings
• 4 cloves garlic, chopped
• 1 onion, chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 15-ounce dice tomato
• 1 pound cooked, dice chicken breast or thighs
• 2 cups chicken stock
• 2 tablespoons pureed chipotles in adobo sauce
• 2 tablespoons cornmeat
• 1 tablespoon honey
• tortilla chips, yum
• shredded cheese, if desired
• Lime wedges, however, the limes were flipp'in expensive, so did not use

Directions:

Heat oil in a large skillet or Dutch oven over medium-high heat. 

Brown the chorizo, crumbling the meat as it cooks. Add the garlic, onions and sweet peppers (if using) and cook until softened. 

Stir in the coriander, cumin, tomatoes, followed by the diced chicken or turkey, stock, chipotles, cornmeal and honey.

Simmer until thickened, about 30 minutes or so. 

Serve in bowls topped with chips and cheese if desired. Garnish with lime wedges.