Or jars!
Yes — jars. They’re fun, trendy, and make everything feel a little more festive. Maybe jars were the thing a few years ago, but I still love how they show off layers of flavor. You can absolutely serve this in a bowl if you prefer, but jars let you see the cheesy polenta, hearty chili, shredded cheese, lime, and crunchy chips stacked together, and that visual is part of the appeal.
I posted a sneak peek on Instagram recently and a few of you asked if those were homemade Fritos. They were not — I wish! I haven’t tried making authentic Fritos at home, and I’m not sure how close a DIY version would get to the real thing. Regardless, I bought a bag, piled them on top of this chili, and promptly ate way too many.
Usually I reach for thin, salted tortilla chips—the ones that are perfect for scooping guacamole. They’re ideal here too. But sometimes a Frito on chili, with plenty of cheese, is irresistible.
This is a small, beanless batch of chili. I usually include beans in chili, but for this quick version I wanted chunky tomatoes and ground beef. Chili improves with time — let it simmer and the flavors deepen, and leftovers are often even better the next day. Still, this version is quick enough for a weeknight and satisfying for dinner. It makes enough to last a couple of days, which is a nice change from my usual enormous pots that take over the kitchen and the freezer.
What really elevates these polenta chili bowls are the toppings. Not just chips — though the chips are essential — but the full ensemble. I like finely diced red onion, a scattering of chives, and a spoonful of sour cream or Greek yogurt. Lots of freshly grated white cheddar is a must; please don’t use pre-shredded bagged cheese if you can avoid it, because freshly grated cheese melts so much better.
Also include cilantro if you enjoy it, and definitely a wedge of lime for squeezing. That bright spritz of citrus makes a big difference.
Are you convinced this should be dinner tonight? It’s cozy, easy, and endlessly customizable. Serve the polenta warm in jars, bowls, or cups; ladle on the chili, add another sprinkle of cheese if you like, and pile on the toppings—chips, sour cream, cilantro, red onion, chives and a squeeze of lime. Then dig in.
Chili Cheese Polenta
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Ingredients
small batch chili
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 8 ounces ground beef (about 90% lean)
- 2 tablespoons brown sugar
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato puree
polenta
- 4 cups low-sodium chicken stock
- 3/4 cup polenta (coarse grind cornmeal)
- 2 tablespoons unsalted butter
- 4 ounces Pecorino Romano, freshly grated
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 6 ounces white cheddar, freshly grated
- 1/3 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup freshly snipped chives
- a few handfuls of corn chips
- sliced limes for spritzing
Instructions
small batch chili
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In a medium saucepan, heat the olive oil over medium heat. Add the onions, red pepper, and garlic, stirring to coat. Cook until softened, about 5 minutes. Stir in the chili powder, cumin, smoked paprika, chipotle powder, crushed red pepper flakes, salt, and black pepper. Add the tomato paste and cook a few minutes to bloom the spices. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is no longer pink, about 10 minutes.
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Stir in the brown sugar, crushed tomatoes, and tomato puree. Bring to a simmer, then cover and cook for about 30 minutes to meld the flavors. Taste and adjust seasoning as needed.
polenta
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While the chili simmers, bring the chicken stock to a boil. Slowly whisk in the polenta, lower the heat to medium-low, and stir until it thickens. Reduce heat to low, cover, and cook until creamy and porridge-like, stirring occasionally, about 30 minutes. If it becomes too thick, add additional stock in 1/4 cup increments. Stir in the butter, Pecorino Romano, salt, and pepper.
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To serve, spoon polenta into jars, bowls, or cups. Top with a generous scoop of chili (add extra cheese between layers if desired), then finish with white cheddar, sour cream or Greek yogurt, cilantro, diced red onion, chives, and corn chips. Squeeze lime over the top and enjoy.
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Because it’s the cutest.