Argentine Chili with Chimichurri
Flavors Used:
Buenas Tardes, Fan-O 's! We’ve got an exciting recipe for you today with this Argentine chili with chimichurri. This is a fun take on Rachel Ray’s Argentine Chili with Chimichurri but with that signature Dan-O’s flair. Argentine cuisine is a melting pot of other cultures. From the indigenous population of Argentina’s cuisine, to Mediterranean influences brought by the Spanish during the colonial period, and even a bit of sub-Saharan African from the slave trade all influence Argentine cuisine. Beef is a main ingredient in the average Argentine diet, and that’s the main attraction in this Argentine chili. Mixed with a bit of spicy chorizo, fresh hot peppers, supreme spices, and of course, that classic chimichurri.
Argentine people have a reputation for their love of eating. Many social gatherings there are focused on sharing a meal, with invitations to dinner viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is widely considered as the most significant meal of the week! So when you whip up this Argentine Chili with fresh chimichurri, invite your friends and family over to share it. Now that's some Yum Yum Get Ya Sum for the soul!
Ingredients
- 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
- Dan-O’s Spicy 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
- Dan-O’s Original Seasoning
Preparation Instructions
Chili:
- Dice up your onion, slice and half your jalapeno, mince your garlic. Chop up your steak (if not pre chopped).
- 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 the 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.
- Once all your beef broth is mixed in, add the chorizo and the jalapeno then 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.
For the 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.
- Serve chili with a scoop of chimichurri on top. Enjoy!
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