Categories: Meals

Ingredients

• 2 tbsp. olive oil
• 2 lbs. coarse-ground sirloin
• 1 red chile pepper, seeded and finely chopped
• 1 red bell pepper, seeded and chopped
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• Salt and pepper
• 1 1/2 tbsp. chili powder
• 1 1/2 tbsp. sweet smoked paprika
• 1 tsp dried marjoram or oregano
• 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
• 1 cup shredded Gouda or smoked Gouda
• 2 tbsp. butter
• 1 cup sour cream
• Chopped fresh dill, parsley and chives, for garnish

Directions

1. Heat a large pot over medium-high to high heat with the olive oil. Add the beef and brown for 7 to 8 minutes, stirring occasionally to break up the lumps. Add the chile pepper, bell pepper, onions, and garlic and season with salt and pepper.

2. Cook 7 to 8 more minutes to soften the vegetables. Stir in the chili powder, sweet 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. Reduce the heat to a simmer and cook for 15 minutes.

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

4. 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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