Sunday 3/21 Chili Bowls

This is a Rachael Ray recipe. Hungarian-style Chili with Polenta.

• 1 lb ground meat ($2.98)
• 1 red pepper (chopped) ($1.68)
• 1 onion (chopped) ($1.00)
• 4 cloves garlic (minced) ($0.33)
• 1 tblsp each of chili powder and paprika (already stocked)
• 1 tsp oregano (already stocked)
• 1/8 c. tomato paste ($0.98)
• 1 quart beef stock ($2.99)
• 1 c. chicken stock ($2.99)
• 1 c. milk (already stocked)
• 1 c. quick-cooking polenta ($2.99)
• 1 tblsp butter (already stocked)
• 1 c. shredded gouda ($5.98)

Brown meat. Add chopped pepper, onion, and garlic and cook for 2 minutes. Add spices, tomato paste, and salt and pepper and cook for 5 minutes. Add beef stock. Cover and simmer for 15 minutes. In separate pot, heat chicken stock and milk together. When boiling, add polenta and turn off heat. When polenta sets up, add cheese and butter. Serve with polenta in the bottom of the bowl and pour chili over the top.

Total cost for this meal: $22.00. The kids didn't like it, but my hubby, brother and his wife did. The polenta added a nice texture and taste to the chili. It was snowing, so it was a perfect dish. The gouda was a splurge, but totally worth it! so delish!