Beef and Pork Italian Chili

2015-09-06
  • Yield : 4 to 6 servings
  • Cook Time : 30m
  • Ready In : 50m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 2 tablespoons EVOO
  • 1 1/2 pounds coarsely ground beef sirloin
  • 1 pound ground pork
  • 2 tablespoons chili powder, such as Gebhardt's, or 1 tablespoon ground red chili pepper
  • Salt and coarse pepper or peppercorn blend
  • 1 carrot, peeled and chopped
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • 3 to 4 cloves garlic, finely chopped
  • 2 tablespoons minced rosemary
  • 1 large bay leaf
  • Pinch ground cloves
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • One 15-ounce can diced tomatoes
  • 1 cup passata or tomato sauce
  • 3 cups chicken stock
  • 1 cup quick-cooking polenta
  • 2 tablespoons butter
  • 1/2 cup (a couple handfuls) grated pecorino cheese

Method

Step 1

Heat a large Dutch oven over medium-high heat. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables. Add the tomato paste and stir a minute. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat.

Step 2

To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper.

Step 3

Serve the chili with polenta alongside.

Leave a Reply

Your email address will not be published. Required fields are marked *