Chili without beans with mamalyga

Ingredients:

• 700 g coarsely ground beef (rump)
• 450 g of minced pork
• 1 (425g) can diced tomatoes
• 2 tbsp. l. olive oil
• 2 tablespoons chili powder or 1 tablespoon ground red chili pepper
• Salt and crushed peppercorns
• 1 carrot, peeled and chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 3 to 4 cloves garlic, finely chopped
• 2 tbsp finely chopped rosemary
• 1 large bay leaf
• A pinch of ground cloves
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 cup tomato sauce
• 3 cups chicken broth
• 1 tbsp. mamalyga fast food
• 2 tbsp (30 g) butter
• 0.5 tbsp. (a couple of handfuls) grated Pecorino Romano cheese

Preparation:

1. Heat a large heavy skillet over medium-high heat. Add olive oil, beef, and pork; cook until golden, breaking up with a spatula. Season. chili powder, salt and pepper.
   
   Add the carrots, celery, onion, garlic, rosemary, bay leaf, and cloves and cook for 8-10 minutes, until the vegetables are tender. Add the tomato paste and cook for another minute.
2. Add beef broth, diced tomatoes, and tomato sauce. Simmer, but not bringing to a boil, to allow the flavors to meld, until the sauce thickens. Cool and store in the refrigerator; reheat over medium heat.
   
   To serve, bring the chicken broth to a simmer in a small saucepan, add the mamalyga, and cook, stirring, for 3 minutes. Whisk in the butter, pecorino cheese, salt, and pepper.
   
   Serve the chili with mamalyga. See another version of this dish - Chili sauce with polenta garnish.