Ingredients

serves 4

　　2 tablespoons EVOO (extra-virgin olive oil)

　　2 pounds 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 tablespoons chili powder, 1 1/2 palmfuls

　　1 1/2 tablespoons sweet smoked paprika, 1 1/2 palmfuls

　　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

　　1 cup shredded Gouda or smoked Gouda cheese

　　2 tablespoons butter

　　1 cup sour cream

　　Chopped fresh dill, flat-leaf parsley, and chives for garnish

　　

Step 1

Heat a large pot over medium-high to high heat with the EVOO. 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. 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.

　　

Step 2

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.

　　

Step 3

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.

　　Rachael Ray's Look + Cook