Wednesday, May 4, 2011

Hungarian-Style Chili with Polenta

I love Rachael Ray. I have 3 of her cookbooks and I'm just now getting into them. This recipe is hers.
This was my first time cooking with polenta and, I must say, I'm hooked! So delicious with the gouda cheese. I will definitely make this dish again (many more times!) Nick loved it, too. I cut the recipe in half and it was perfect for the 2 of us (Nick even had leftovers for lunch the next day). YUM-O!


Ingredients
2 tablespoons EVOO :)
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
1 1/2 tablespoons smoked sweet paprika
1 teaspoon dried marjoram
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
1 cup sour cream
Finely chopped fresh dill, parsley and chives for garnish


Directions
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 herbs.

2 comments:

  1. I made this for the first time two weeks ago and am making it again this weekend. Fabulous!!!

    ReplyDelete
  2. So glad you liked it! It's definitely one of our favorites!

    ReplyDelete