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Chili Cheese Polenta Bowls.

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 4

INGREDIENTS

small batch chunky chili

2 tbsp

olive oil

1

sweet onion, chopped

2

garlic cloves, minced

1

red bell pepper, chopped

1 tbsp

chili powder

2 tsp

cumin

2 tsp

smoked paprika

1/2 tsp

chipotle chili powder

1/4 tsp

crushed red pepper flakes

1/4 tsp

salt

1/4 tsp

black pepper

2 tbsp

tomato paste

8 oz

ground beef (I used 90% lean)

2 tbsp

brown sugar

1 28 ounce can

crushed tomatoes

1 14.5 ounce can

tomato puree

polenta

4 cups

low-sodium chicken stock

3/4 cup

polenta (coarse grind cornmeal)

2 tbsp

unsalted butter

4 oz

pecorino Romano cheese, freshly grated

1/4 tsp

salt

1/4 tsp

freshly ground black pepper

6 oz

white cheddar cheese, freshly grated

1/3 cup

sour cream or greek yogurt

1/4 cup

fresh cilantro

1/4 cup

diced red onion

1/4 cup

freshly snipped chives

1

few handfuls of corn chips

sliced limes for spritzing