Hungarian-Style Chili With Polenta

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“In 'Rachael Ray's Look + Cook'”

Ingredients Nutrition


  1. Heat a large pot over med-high heat with the olive oil.
  2. Add the beef and brown for 7-8 minutes, stirring occasionally to break up the lumps.
  3. Add the chili pepper, bell pepper, onions, and garlic and season with salt and pepper.
  4. Cook 7-8 minutes to soften the vegetables.
  5. Stir in the chili powder, paprika, and marjoram.
  6. Add the tomato paste to the pot and stir to combine, 1 minute.
  7. Add the beef stock to the pot and bring the chili to a boil.
  8. Decrease the heat to a simmer and cook for 15 minutes.
  9. In a medium saucepan, bring the water or chicken stock and the milk to a boil, whisk in the polenta, and cook for 2-3 minutes until thickened.
  10. Stir in the cheese and butter and season with salt and pepper.
  11. Fill shallow bowls with polenta, making a well in the center.
  12. Fill the well with ladles of chili and top with sour cream, dill, parsley, and chives.

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