Hungarian-Style Chili with Polenta Recipe

Name: Hungarian-Style Chili with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 2 pounds coarse-ground sirloin; 1 red chile pepper, seeded and finely chopped; 1 red bell pepper, seeded and chopped; 1 large onion, chopped; 4 garlic cloves, finely chopped; Salt and pepper; 1 1/2 tablespoons chili powder, 1 1/2 palmfuls; 1 1/2 tablespoons sweet smoked paprika, 1 1/2 palmfuls; 1 teaspoon dried marjoram or oregano, 1/3 palmful; 1/4 cup tomato paste; 1 quart beef stock; 1 1/2 cups water or chicken stock; 1 1/2 cups milk; 1 cup quick-cooking polenta; 1 cup shredded Gouda or smoked Gouda cheese; 2 tablespoons butter; 1 cup sour cream; Chopped fresh dill, flat-leaf parsley, and chives for garnish

Servings: persons

2 tablespoons EVOO (extra-virgin olive oil)
2 pounds coarse-ground sirloin
1 red chile pepper, seeded and finely chopped
1 red bell pepper, seeded and chopped
1 large onion, chopped
4 garlic cloves, finely chopped
Salt and pepper
1 1/2 tablespoons chili powder, 1 1/2 palmfuls
1 1/2 tablespoons sweet smoked paprika, 1 1/2 palmfuls
1 teaspoon dried marjoram or oregano, 1/3 palmful
1/4 cup tomato paste
1 quart beef stock
1 1/2 cups water or chicken stock
1 1/2 cups milk
1 cup quick-cooking polenta
1 cup shredded Gouda or smoked Gouda cheese
2 tablespoons butter
1 cup sour cream
Chopped fresh dill, flat-leaf parsley, and chives for garnish

1
Heat a large pot over medium-high to high heat with the EVOO.
2
Add the beef and brown for 7 to 8 minutes, stirring occasionally to break up the lumps.
3
Add the chile pepper, bell pepper, onions, and garlic and season with salt and pepper.
4
Cook 7 to 8 more minutes to soften the vegetables.
5
Stir in the chili powder, sweet 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
Reduce 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 to 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.

682

kcal

Calories

Fat

Carbs

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 tablespoons EVOO (extra-virgin olive oil), 2 pounds coarse-ground sirloin, 1 red chile pepper, seeded and finely chopped, 1 red bell pepper, seeded and chopped, and more.

Yes, Hungarian-Style Chili with Polenta 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!

Hungarian-Style Chili with Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions