Hungarian Style Chili with Cheesy Polenta

Hungarian Style Chili with Cheesy Polenta


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.


***Oh, I used regular instead of sweet paprika and sharp cheddar instead of Gouda and it was great!
 
[from Raegan]