Argentine Chili

Recipe by Bonnie G 2
READY IN: 50mins
SERVES: 4
YIELD: 4 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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