Beef and Pork Italian Chili

• 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

1. Heat a large Dutch oven over medium-high heat.
2. Add EVOO, the beef and pork; brown and crumble.
3. Season with the chili powder, salt and pepper.
4. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables.
5. Add the tomato paste and stir a minute.
6. Add the beef stock, diced tomatoes and passata or tomato sauce.
7. Simmer to combine the flavors and thicken.
8. Cool and store; reheat over medium heat.
9. To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes.
10. Stir in the butter, cheese, salt and pepper.
11. Serve the chili with polenta alongside.

evoo, ground beef sirloin, ground pork, chili powder, salt, carrot, celery, onion, garlic, rosemary, bay leaf, ground cloves, tomato paste, beef stock, tomatoes, passata, chicken stock, polenta, butter, couple

Taken from www.foodnetwork.com/recipes/rachael-ray/beef-and-pork-italian-chili.html (may not work)