Hungarian Style Chili with Polenta

by Rachael Ray Show Staff 7:00 AM, December 4, 2009

Aired December 4, 2009

Serves Serves 4
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

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.