Ingredients
1 pound ground beef2 celery ribs, finely chopped1 medium onion, finely chopped1 small sweet red pepper, finely chopped2 garlic cloves, minced1 can (29 ounces) tomato sauce1 can (15 ounces) crushed tomatoes1 can (15 ounces) solid-pack pumpkin1 tablespoon plus 2 teaspoons sugar, divided1 tablespoon chili powder1-1/2 teaspoons pumpkin pie spice1/2 teaspoon plus 3/4 teaspoon salt, divided1/2 teaspoon pepper1-1/2 cups 2% milk1/2 cup heavy whipping cream1/4 cup butter, cubed3/4 cup yellow cornmeal1 can (15 ounces) black beans, rinsed and drained
Preparation
In a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain.
Stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, pie spice, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally.
Meanwhile, in a large heavy saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes or until polenta is thickened and pulls away cleanly from sides of pan (mixture will be very thick).
Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes.
Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.
