Beef and Pork Italian Chili Recipe

Name: Beef and Pork Italian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1306

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Beef and Pork Italian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef and Pork Italian Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions