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


  • 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


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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