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Chimichurri Chili Asada

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Chimichurri Chili in a bowl


Thought it would be fun to attempt a South American-style chili. This chili is rich with plenty of spice, and a bright, herbaceous chimichurri on top. It’s Dan-Good too! This chili will remind you of chimichurri steak mixed with birria, but in soup form. 10/10 should try! 

So, most of my chilis are tomato-based, but it’s nice to have something rich and beefy too! There is some good tomato flavor here from the tomato paste, but it’s not quite as thick as some. It has just the right amount of kick, and the spicy Dan-O’s with its herbs, onion, garlic, and citrus are a match made in heaven. 

There are a lot of ways to make chimichurri, but below is the way that I make it. I can’t always find fresh oregano, and everything I listed is easily accessible to me. But, that’s just a disclaimer for the purists. The chimichurri is garlicky, acidic, fresh bright, and kind of spicy! It really takes the chili to the next level. 

Serve your Chimichurri Chili Asada on its own or as a side with an awesome dinner. Enjoy!


  1. Prep for your chili. Dice up your onion, slice and half your jalapeno, mince your garlic. Chop up your steak (if not prechopped). 
  2. Start your chili. In a large pot, cook your steak until about medium-rare. Remove the steak (and most of the juices) from the pan. In a separate pan, cook your chorizo. Set chorizo to side. In the pan, add your onions and cook in the leftover beef drippings. Add some chili powder to the onions, and deglaze with red wine vinegar. Add in garlic and cook until fragrant. Add in tomato paste and start mixing in beef broth. 
  3. Once all your beef broth is mixed in, add the chorizo and the jalapenos. Add in the rest of the seasonings. Cover your pot, and cook on medium-low for 30 minutes. After 30 minutes, add the steak to your pot. Uncover, and cook on low for 1-2 hours, stirring occasionally. 
  4. Make your chimichurri. While your chili cooks, mince up your cilantro, parsley, onion, jalapeno, and garlic. Add in your red wine vinegar, oil, and seasonings. Stir, cover in plastic wrap and set to the side. 
  5. Serve chili with a scoop of chimichurri on top. Enjoy! 


  • 2 lbs chopped flank or skirt steak
  •  ½ lb chorizo
  • 1 can tomato paste
  • 3 cups beef stock
  • 3 dried chili pods
  • 3 jalapenos
  • 1 small onion
  • 3 cloves garlic
  • 2 tbsp spicy Dan-O’s Seasoning
  • 2 tbsp ancho chili powder
  • 1 tsp salt
  • 1 tsp Mexican oregano


For the chimichurri 

  • 1 handful of cilantro
  • 1 handful of parsley or oregano
  • ¼ small onion
  • 2 cloves garlic
  • 1 jalapeno
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp salt
  • 1 tbsp Dan-O’s 

Prep Time

15 Mins

Cook Time

2 Hrs

Serving Size

Feeds 6-8

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