Making the perfect Argentine Chili With Chimichurri should only take approximately 50 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Argentine Chili With Chimichurri recipe can feed your family for 4 servings.
There are many different ways to make this Argentine Chili With Chimichurri recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Argentine Chili With Chimichurri recipe.
Argentine Chili With Chimichurri Popular Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 pounds lean ground sirloin, patted dry
- 1/4 to 1/3 pound Spanish-style chorizo, casing removed and chopped or crumbled (recommended: Gaspar’s or Trois Petit Cochons)
- 1 onion, finely chopped
- 4 large cloves garlic, very thinly sliced
- 2 small chile peppers, red preferably, very thinly sliced
- Salt and freshly ground black pepper
- 1 sprig fresh chopped oregano, leaves chopped or 1 teaspoon dried, scant 1/3 palmful
- 1 rounded tablespoon smoked sweet paprika, a slightly mounded palmful
- 1 rounded tablespoon ground arbol or ancho chili powder, a slightly mounded palmful
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves
- 2 large shallots or 1 small onion, chopped
- 1 large clove garlic, grated or finely chopped
- Salt and freshly ground black pepper
- 3 tablespoons red wine vinegar
- About 1/4 to 1/3 cup extra-virgin olive oil
- Crusty warm bread, for serving
Steps for making Argentine Chili With Chimichurri
- Heat a heavy pot or Dutch oven over high heat. Add the extra-virgin olive oil, a turn of the pan, and the meat and brown until crispy, 8 to 10 minutes. 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.
- 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.
- Transfer the hot chili to serving bowls and topped with Chimichurri sauce. Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired.
Popular Categories for this Recipe
- Beef Chili
- Beef – Beef is the culinary name for meat from cattle.In prehistoric times, humans hunted aurochs and later domesticated them. Since then, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.
- Chili – Chili or chilli may refer to:
- Chorizo – Chorizo (/tʃəˈriːzoʊ, -soʊ/, from Spanish ; similar to but distinct from Portuguese chouriço ; Konkani: शुरीछु ) is a type of pork sausage originating from the Iberian Peninsula.In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço are distinctly different sausages, despite both getting their smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).Chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente. It is also used as a partial replacement for ground (minced) beef or pork.
- Sausage Recipes
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Argentine Chili With Chimichurri recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
