Recipe courtesy of Rachael Ray

Beef and Pork Italian Chili

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  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.
  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.