ARGENTINE CHILI WITH CHIMICHURRI

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Argentine Chili With Chimichurri image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 19

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:

  • 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.

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