Name: Hungarian-Style Chili with Polenta
Yield: serves 4
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 2 pounds coarse-ground sirloin; 1 red chile pepper, seeded and finely chopped; 1 red bell pepper, seeded and chopped; 1 large onion, chopped; 4 garlic cloves, finely chopped; Salt and pepper; 1 1/2 tablespoons chili powder, 1 1/2 palmfuls; 1 1/2 tablespoons sweet smoked paprika, 1 1/2 palmfuls; 1 teaspoon dried marjoram or oregano, 1/3 palmful; 1/4 cup tomato paste; 1 quart beef stock; 1 1/2 cups water or chicken stock; 1 1/2 cups milk; 1 cup quick-cooking polenta; 1 cup shredded Gouda or smoked Gouda cheese; 2 tablespoons butter; 1 cup sour cream; Chopped fresh dill, flat-leaf parsley, and chives for garnish

Recipe information

Yield
serves 4

Ingredients

2 tablespoons EVOO (extra-virgin olive oil)

2 pounds coarse-ground sirloin

1 red chile pepper, seeded and finely chopped

1 red bell pepper, seeded and chopped

1 large onion, chopped

4 garlic cloves, finely chopped

Salt and pepper

1 1/2 tablespoons chili powder, 1 1/2 palmfuls

1 1/2 tablespoons sweet smoked paprika, 1 1/2 palmfuls

1 teaspoon dried marjoram or oregano, 1/3 palmful

1/4 cup tomato paste

1 quart beef stock

1 1/2 cups water or chicken stock

1 1/2 cups milk

1 cup quick-cooking polenta

1 cup shredded Gouda or smoked Gouda cheese

2 tablespoons butter

1 cup sour cream

Chopped fresh dill, flat-leaf parsley, and chives for garnish

Preparation

Step 1
Heat a large pot over medium-high to high heat with the EVOO. Add the beef and brown for 7 to 8 minutes, stirring occasionally to break up the lumps. Add the chile pepper, bell pepper, onions, and garlic and season with salt and pepper. Cook 7 to 8 more minutes to soften the vegetables. Stir in the chili powder, sweet paprika, and marjoram. Add the tomato paste to the pot and stir to combine, 1 minute. Add the beef stock to the pot and bring the chili to a boil. Reduce the heat to a simmer and cook for 15 minutes.
Step 2
In a medium saucepan, bring the water or chicken stock and the milk to a boil, whisk in the polenta, and cook for 2 to 3 minutes until thickened. Stir in the cheese and butter and season with salt and pepper.
Step 3
Fill shallow bowls with polenta, making a well in the center. Fill the well with ladles of chili and top with sour cream, dill, parsley, and chives.

Rachael Ray's Look + Cook

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes