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Hungarian Style Chili with Polenta

Serves 4

Originally aired

INGREDIENTS
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 2 pounds coarse ground sirloin
  • 1 red chili pepper, seeded and finely chopped
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 1/2 tablespoons chili powder, a palmful and a half
  • 1 1/2 tablespoons smoked sweet paprika
  • 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
  • 2 tablespoons butter
  • 1 cup shredded Gouda or smoked Gouda
  • 1 cup sour cream
  • Finely chopped fresh dill, parsley and chives for garnish
PREPARATION

Heat a large pot over medium-high to high heat. Add beef and brown 7-8 minutes. Add hot pepper, bell peppers, onions and garlic and season with salt and pepper. Cook to soften vegetables, 7-8 minutes more. Stir in chili powder, sweet paprika and oregano. Add tomato paste to pot and stir to combine, 1 minute. Add stock to pot and bring chili to a boil. Reduce heat to simmer and cook 15 minutes more.

In a separate pot, bring water or chicken stock and milk to a boil, whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and cheese, season with salt and pepper.

Fill shallow bowls with polenta, make a well in the center. Fill well with ladles of chili and top with sour cream and herbs.

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