Hearty chili filled with Italian flavours.
Directions for: Beef and Pork Italian Chili
Ingredients
2 Tbsp extra-virgin olive oil
1 pounds coarsely ground beef sirloin
1 lb(s) ground pork
2 Tbsp chili powder, such as Gebhardt's or 1 Tbsp ground red chili pepper
Salt and coarse pepper or peppercorn blend
1 carrot, peeled and chopped
2 ribs celery, chopped
1 onion, chopped
3 - 4 cloves garlic, finely chopped
2 Tbsp rosemary, minced
1 large bay leaf
1 pinch ground cloves
2 Tbsp tomato paste
2 cups beef stock
1 can diced tomatoes (15 oz)
1 cup passata or tomato sauce
3 cups chicken stock
1 cup quick-cooking polenta
2 Tbsp butter
cup grated pecorino cheese, (a couple handfuls)
Directions
1. Heat a large Dutch oven over medium-high heat. Add olive oil, 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.
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.
3. Serve the chili with polenta alongside.
See more: Beef, Pork, Dinner, Italian