Hungarian-Style Chili With Polenta |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In 'Rachael Ray's Look + Cook' Ingredients:
2 tablespoons extra virgin olive oil |
2 lbs coarse ground sirloin |
1 red chili pepper, seeded and finely chopped |
1 red bell pepper, seeded and chopped |
1 large onion, chopped |
4 garlic cloves, finely chopped |
salt |
pepper |
1 1/2 tablespoons chili powder |
1 1/2 tablespoons sweet smoked paprika |
1 teaspoon dried marjoram or 1 teaspoon dried oregano |
1/4 cup tomato paste |
1 quart beef stock |
1 1/2 cups water or 1 1/2 cups chicken stock |
1 1/2 cups milk |
1 cup quick-cooking polenta |
1 cup shredded gouda cheese or 1 cup smoked gouda cheese |
2 tablespoons butter |
1 cup sour cream |
chopped fresh dill |
chopped fresh flat leaf parsley |
chopped fresh chives |
Directions:
1. Heat a large pot over med-high heat with the olive oil.
2. Add the beef and brown for 7-8 minutes, stirring occasionally to break up the lumps.
3. Add the chili pepper, bell pepper, onions, and garlic and season with salt and pepper.
4. Cook 7-8 minutes to soften the vegetables.
5. Stir in the chili powder, paprika, and marjoram.
6. Add the tomato paste to the pot and stir to combine, 1 minute.
7. Add the beef stock to the pot and bring the chili to a boil.
8. Decrease the heat to a simmer and cook for 15 minutes.
9. In a medium saucepan, bring the water or chicken stock and the milk to a boil, whisk in the polenta, and cook for 2-3 minutes until thickened.
10. Stir in the cheese and butter and season with salt and pepper.
11. Fill shallow bowls with polenta, making a well in the center.
12. Fill the well with ladles of chili and top with sour cream, dill, parsley, and chives.
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