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.