Recipe courtesy of Rachael Ray
Episode: Tuscan American
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Beef and Pork Italian Chili
Total:
50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

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.

Serve the chili with polenta alongside.

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