Chicken and Chorizo Chili

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3/4 pound chorizo sausage, chopped
• 2 pounds ground chicken
• 1/4 cup chili powder
• 1 1/2 tablespoons ground cumin
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can white beans, drained
• 1 (12 fluid ounce) can or bottle beer
• 1 (28 ounce) can fire-roasted diced tomatoes, with juice
• 3 cups chicken stock
• 1 (6 ounce) can tomato paste
• Salt to taste

Directions

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.