1 large red bell pepper
2 tablespoons EVOO
8 ounces bulk hot Italian sausage or 5 ounces coarsely grated Calabrese salami
4 ounces pancetta, finely diced
1 pound ground pork
2 tablespoons chopped fresh thyme
1 teaspoon fennel seeds
3 to 4 cloves garlic, finely chopped
1 mild or 2 hot fresh red chile peppers, seeded and very finely chopped
1 medium onion, finely chopped
1 sprig fresh oregano, finely chopped
1/4 cup tomato paste
1/2 cup dry red wine
4 to 5 cups chicken stock
1 cup whole milk
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated pecorino, plus more for serving
Salt and freshly ground black pepper
Chopped fresh flat-leaf parsley, for garnish
The chili can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, and prepare the polenta before serving.
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