DAY 10: Hungarian Style Chili

This is so delicious and a tribute to the Hungarian side of the family. One thing I have learned about Rachael Ray is that her recipes look WAY more intimidating than they really are to make. I thought this would take a lot of concentration and time but it was totally easy!

STEP 1: Brown up 2 lbs of course ground turkey or beef, 7-8 min.

 STEP 2: Add 1 red chili pepper, 1 red bell pepper, 1 onion, 4 garlic cloves all seeded and chopped to the pan with a little S & P. Cook for 7 minutes until the veggies are soft.

 STEP 3: Stir in 1 1/2tbs chili powder, 1 1/2tbs paprika, and 1 tsp marjoram(or oregano).

 STEP 4: Add 1/4 c tomato paste to the pot and stir.

 STEP 5: After just a minute or two add 1 qt. beef stock and bring to a boil. Then reduce the heat and simmer for 15 minutes.

 POLENTA- STEP 6: Bring 1 1/2 cup water and 1 1/2 cup milk to a boil.

 STEP 7: Whisk in 1 cup polenta (this is found in the rice/flour section of the store). Stir until thickened.

 STEP 8: Stir in 1 cup shredded gouda cheese, and 2 tbs butter. Season with S & P.

 Fill a shallow bowl with polenta making a well in the center. Ladle in the chili and top with shredded gouda, sour cream, parsley and chives.