SERVES 4

Ingredients:

2 tablespoons EVOO (extra-virgin olive oil)

2 pounds coarse-ground sirloin

1 red chile pepper, seeded and finely chopped

1 red bell pepper, seeded and chopped

1 large onion, chopped

4 garlic cloves, finely chopped

Salt and pepper

1½ tablespoons chili powder, 1½ palmfuls

1½ tablespoons sweet smoked paprika, 1½ palmfuls

1 teaspoon dried marjoram or oregano, 1/3 palmful

¼ cup tomato paste

1 quart beef stock

1½ cups water or chicken stock

1½ cups milk

1 cup quick-cooking polenta

1 cup shredded Gouda or smoked Gouda cheese

2 tablespoons butter

1 cup sour cream

Method:

Chopped fresh dill, flat-leaf parsley, and chives, for garnish

Heat a large pot over medium-high to high heat with the EVOO. Add the beef and brown for 7 to 8 minutes, stirring occasionally to break up the lumps. 

Add the chile pepper, bell pepper, onions, and garlic and season with salt and pepper. Cook 7 to 8 more minutes to soften the vegetables. Stir in the chili powder, sweet paprika, and marjoram. Add the tomato paste to the pot and stir to combine, 1 minute. 

Add the beef stock to the pot and bring the chili to a boil. Reduce the heat to a simmer and cook for 15 minutes.

In a medium saucepan, bring the water or chicken stock and the milk to a boil, whisk in the polenta, and cook for 2 to 3 minutes until thickened. Stir in the cheese and butter and season with salt and pepper.

Fill shallow bowls with polenta, making a well in the center. Fill the well with ladles of chili and top with sour cream, dill, parsley, and chives.