1 tbsp EVOO
2 pounds ground chicken
1/2 pound Spanish chorizo, medium diced
2 medium onions, chopped
4 garlic cloves
Pepper
1 rounded tbsp smoked paprika
1 rounded tsp ground cumin
1/4 cup dry sherry or 1/2 cup Spanish wine
2 cups vegetable juice
2-3 cups chicken stock, depending on how thick you want your chili
1/4 cup parsley, chopped
5-6 piquillo peppers or 4 roasted red bell peppers
Hot sauce
1 cup grated Manchego cheese

Heat EVOO in large skillet or chili pot over medium-high heat. Once oil is hot, add chicken and brown for 5-6 minutes then add chorizo and cook 2-3 minutes more.

Stir in onions and garlic, season with pepper, paprika and cumin, then cook until onions are tender, 5-6 minutes. Stir in sherry, stir for 1 minute, then add vegetable juice, 2 cups of stock, parsley, and peppers. Simmer for a couple minutes more, then add hot sauce to taste. Add more stock if you like your chili thinner. Garnish with cheese to serve.