Argentine Chili With Chimichurri

Name: Argentine Chili With Chimichurri
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 Tbsp ground arbol or ancho chili powder, a slightly mounded palmful; 473 milliliters beef stock; 113 grams Spanish-style chorizo, casing removed and chopped or crumbled (recommended: Gaspars or Trois Petit Cochons); 237 milliliters packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves; 4 servings Crusty warm bread, for serving; 1 large clove garlic, grated or finely chopped; 4 large cloves garlic, very thinly sliced; 907 grams lean ground sirloin, patted dry; 59 milliliters About extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; 1 onion, finely chopped; 1 sprig fresh chopped oregano, leaves chopped or 1 teaspoon dried, scant 1/3 palmful; 2 smalls chile peppers, red preferably, very thinly sliced; 3 Tbsps red wine vinegar; 4 servings Salt and freshly ground black pepper; 2 larges shallots or 1 small onion, chopped; 1 Tbsp smoked sweet paprika, a slightly mounded palmful; 2 Tbsps tomato paste

The recipe Argentine Chili With Chimichurri is ready in about 50 minutes and is definitely a super dairy free option for lovers of South American food. One serving contains 841 calories, 54g of protein, and 63g of fat. This recipe serves 4. It will be a hit at your The Super Bowl event. Head to the store and pick up shallots, oregano, olive oil, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat a heavy pot or Dutch oven over high heat.

Equipment you will use

Dutch Oven

Add the extra-virgin olive oil, a turn of the pan, and the meat and brown until crispy, 8 to 10 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Meat

Equipment you will use

Frying Pan

Add the chorizo and render the fat a bit, then add the onions, garlic and chiles and season with salt and lots of black pepper, to taste. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder. Once the onions are tender add the tomato paste and stir for 1 minute. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors. Can be cooled and refrigerated for a make-ahead meal and reheated over medium-low heat with a little extra broth or water to reconstitute. The chili also freezes well.

Ingredients you will need

Black Pepper

Chili Powder

Tomato Paste

Chorizo

Oregano

Paprika

Chili Pepper

Garlic

Onion

Stock

Water

Salt

Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in airtight container.

Ingredients you will need

Salt And Pepper

Shallot

Vinegar

Garlic

Herbs

Sauce

Cooking Oil

Equipment you will use

Food Processor

Bowl

Transfer the hot chili to serving bowls and topped with Chimichurri sauce.

Ingredients you will need

Chimichurri

Chili Pepper

Equipment you will use

Bowl

Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired.

Ingredients you will need

Tomato

Bread

Equipment

Ingredients

Servings:

1Tbsp

ground arbol or ancho chili powder, a slightly mounded palmful 473milliliters

beef stock 113grams

Spanish-style chorizo, casing removed and chopped or crumbled (recommended: Gaspar's or Trois Petit Cochons)237milliliters

packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves 4servings

Crusty warm bread, for serving 1large clove

garlic, grated or finely chopped 4large cloves

garlic, very thinly sliced 907grams

lean ground sirloin, patted dry 59milliliters

About extra-virgin olive oil 1Tbsp

extra-virgin olive oil 1

onion, finely chopped 1sprig

fresh chopped oregano, leaves chopped or 1 teaspoon dried, scant 1/3 palmful 2smalls

chile peppers, red preferably, very thinly sliced 3Tbsps

red wine vinegar 4servings

Salt and freshly ground black pepper 2larges

shallots or 1 small onion, chopped 1Tbsp

smoked sweet paprika, a slightly mounded palmful 2Tbsps

tomato paste

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Marques de Caceres Cava. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 16 dollars per bottle.