Follow these steps for perfect results
vegetable oil
onion
finely chopped
green pepper
finely chopped
carrot
peeled and finely chopped
ground beef
taco seasoning mix
diced tomatoes
chicken bouillon cube
crumbled
instant polenta
cheddar cheese
grated
sour cream
Heat oil in a large saucepan on medium heat.
Add onion, pepper, and carrot to the saucepan.
Cook and stir for 5 minutes, or until the vegetables are soft.
Add ground beef to the saucepan.
Cook, stirring to break up lumps, for 5 minutes, or until browned.
Add taco seasoning mix and diced tomatoes to the saucepan.
Bring the mixture to a boil.
Reduce heat to low and simmer, uncovered, stirring occasionally, for 10 minutes, or until the sauce has thickened slightly.
While the chili simmers, place 4 cups of water and a crumbled chicken bouillon cube in a medium saucepan on medium heat.
Bring the water to a simmer.
Slowly whisk in the instant polenta in a thin steady stream until combined.
Whisk and cook for 5 minutes, or until the polenta is thick and comes away from the sides of the pan.
Add cheddar cheese to the polenta; mix well.
Season the polenta to taste.
Serve the polenta and chili con carne in a bowl.
Top with sour cream and sprinkle with black pepper.
Expert advice for the best results
Add a can of beans for extra fiber and heartiness.
Adjust the amount of taco seasoning to your preferred spice level.
For a richer flavor, use beef broth instead of water for the polenta.
Everything you need to know before you start
20 mins
Chili can be made ahead and reheated.
Serve in a bowl, garnished with a dollop of sour cream and a sprinkle of black pepper.
Serve with a side of tortilla chips or cornbread.
Top with your favorite chili toppings, such as chopped onions, shredded cheese, or avocado.
Pairs well with the spice and savory flavors.
A fruity red wine that complements the chili.
Discover the story behind this recipe
A popular and comforting dish in American cuisine, often associated with gatherings and sporting events.
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