Hungarian-Style Chili With Polenta

In 'Rachael Ray's Look + Cook'

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Heat a large pot over med-high heat with the olive oil.
  • Add the beef and brown for 7-8 minutes, stirring occasionally to break up the lumps.
  • Add the chili pepper, bell pepper, onions, and garlic and season with salt and pepper.
  • Cook 7-8 minutes to soften the vegetables.
  • Stir in the chili powder, 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.
  • Decrease the heat to a simmer and cook for 15 minutes.
  • 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.
  • Stir in the cheese and butter and season with salt and pepper.
  • 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.
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RECIPE MADE WITH LOVE BY

@ratherbeswimmin
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@ratherbeswimmin
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"In 'Rachael Ray's Look + Cook'"
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    In 'Rachael Ray's Look + Cook'
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