• 1 pound ground beef
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 red onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 can cooked red beans
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 28 ounces can tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 2/3 cup shredded cheddar cheese
  • 1 24 ounces tube pre-cooked polenta
  • Olive oil


  1. In a pot, cook ground beef, spices, chopped peppers, onion, and garlic, until browned and fragrant. Add tomato sauce, paste, beans, Worcestershire sauce, salt and pepper. Stir and cook on medium-high heat for 1 hour.
  2. Cut pre-cooked polenta into fries
  3. N cast iron skillet, heat enough veg oil to 375* to fry the polenta fries. Remove from oil once golden brown and crispy, let drain on paper towel-lined plate. *Fry in small batches to avoid clumping
  4. Place chili in an oven-safe bowl, sprinkle cheese on top, and bake in the oven until the cheese is melted and browned on top.
  5. Serve with polenta fries on the side.