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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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


  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.
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