Hungarian-Style Chili With Polenta - cooking recipe

Ingredients

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

Preparation

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.