Chunky chicken and chorizo chilli

1) 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 the chicken. Brown and crumble the chicken, 5 to 6 minutes. Season with chilli powder and cumin while it cooks.

2) Combine the onions, garlic, peppers and beans with the meat and cook for another 5 to 6 minutes. Stir the beer into the chilli and reduce the liquid a minute, then add the tomatoes and heat through.

3) Season the chili with salt, to taste, and reduce heat to low.

4) Bring 1.5L stock to a boil in a medium pot, stir in the polenta and keep stirring until the polenta thickens to a porridge, about 2 to 3 minutes. Stir in butter, spring onions and thyme, and season with salt, to taste.

Fill bowls halfway with polenta and make a well in the centre. Fill bowls with chilli and serve.