Argentine Chili

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

• Ready In: 50 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• Chili

• 1  tablespoon  extra-virgin olive oil
• 2  lbs  lean ground sirloin, patted dry
• 1⁄4-1⁄3 lb  spanish-style chorizo sausage, casing removed and crumbled
• 1  onion, finely chopped
• 4  large garlic cloves, very thinly sliced
• 2  small chili peppers, red preferably, very thinly sliced
•  salt & freshly ground black pepper
• 1  sprig fresh oregano, chopped
• 1  tablespoon  smoked sweet paprika, a slightly mounded palmful
• 1  tablespoon dried ancho chile powder
• 2  tablespoons tomato paste
• 2  cups  beef stock

Directions

1. Heat a heavy pot or Dutch oven over high heat.
2. Add the extra-virgin olive oil, to the pan, and the meat and brown until crispy, 8 to 10 minutes.
3. 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.
4. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder.
5. Once the onions are tender add the tomato paste and stir for 1 minute.
6. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors.
7. 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.