Description
An argentina influenced chili by rachel ray topped with a spicy chimichurri, give it a try. Top with chimichurri sauce and you've got it
Ingredients
- Olive Oil
- Lean Ground Sirloin
- Chorizo Sausage
- Onion
- Garlic Cloves
- Chili Peppers
- Salt & Freshly Ground Black Pepper
- Fresh Oregano
- Sweet Paprika
- Dried Ancho Chile Powder
- Tomato Paste
- Beef Stock
Instructions
- Heat a heavy pot or dutch oven over high heat
- Add the extra-virgin olive oil, to 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