Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Serve the chili with polenta alongside.