Beef and Pork Italian Chili

Ingredients

• 1 large bay leaf 
• 2 cups beef stock 
• 2 tablespoons butter 
• 15 ounce canned tomatoes diced canned
• 1  carrots peeled chopped
• 2 ribs celery chopped
• 3 cups chicken stock see 
• 2 tablespoons evoo 
• 3 cloves garlic finely chopped
• 1.5 pounds coarsely ground beef sirloin 
• 1 pinch ground cloves 
• 1 pound ground pork 
• 1  onion chopped
• 0.5 cup pecorino cheese grated (a couple handfuls)
• 6 servings peppercorn blend 
• 1 cup quick-cooking polenta 
• 2 tablespoons chili powder red such as gebhardt's, or 1 tablespoon ground chili pepper
• 2 tablespoons rosemary minced
• 2 tablespoons tomato paste 
• 1 cup tomato sauce 

Equipment

• whisk
• pot
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add EVOO, the beef and pork; brown and crumble. Season with the chili powder, salt and pepper.
3. Add the carrot, celery, onion, garlic, rosemary, bay leaf and cloves and cook for 8 to 10 minutes to soften the vegetables.
4. Add the tomato paste and stir a minute.
5. Add the beef stock, diced tomatoes and passata or tomato sauce. Simmer to combine the flavors and thicken. Cool and store; reheat over medium heat.
6. To serve, bring the chicken stock to a boil in a small saucepot, whisk in the polenta, 3 minutes. Stir in the butter, cheese, salt and pepper.
7. Serve the chili with polenta alongside.