Hungarian-Style Chili With Polenta

In 'Rachael Ray's Look + Cook'

• Ready In: 45 mins
• Serves: 6

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.