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Categories:
extra-virgin olive oil ground sirloin red chili pepper red bell pepper onion garlic salt pepper chili powder sweet smoked paprika marjoram tomato paste beef water milk polenta Gouda cheese butter sour cream fresh dill flat leaf parsley fresh chives
Viewed: 71 - Published at: 6 years agoIngredients
- 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
Method
- 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.
