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Argentine Chili With Chimichurri (Rachael Ray) Recipe

Argentine Chili With Chimichurri (Rachael Ray) Recipe

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Argentine Chili With Chimichurri (Rachael Ray)

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Ingredients:

Serving

1 tbsp extra-virgin olive oil
2 lb lean ground sirloin, patted dry
1/4 to 1/3 lb spanish-style chorizo, casing removed and chopped or crumbled (recommended : gaspar's or trois petit cochons)
1 onion, finely chopped
4 large cloves garlic, very thinly sliced
2 small chile peppers, red preferably, very thinly sliced
salt and freshly ground black pepper
1 sprig fresh chopped oregano, leaves chopped or 1 tsp dried , scant 1/3 palmful
1 rounded tbsp smoked sweet paprika , a slightly mounded palmful
1 rounded tbsp ground arbol or ancho chili powder , a slightly mounded palmful
2 tbsp tomato paste
2 cups beef stock
1 cup packed herbs, coarsely chopped , including any mixture of: parsley , thyme , rosemary , oregano , basil or cilantro leaves
2 large shallots or 1 small onion, chopped
1 large clove garlic, grated or finely chopped
salt and freshly ground black pepper
3 tbsp red wine vinegar
about 1/4 to 1/3 cup extra-virgin olive oil
crusty warm bread , for serving

Directions:

Chili:
Heat a heavy pot or Dutch oven over high heat. Add the extra-virgin olive oil, a turn of 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.
Chimichurri:
Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in airtight container.
Transfer the hot chili to serving bowls and topped with Chimichurri sauce. Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	627.66 Kcal (2628 kJ)
Calories from fat	317.92 Kcal
		% Daily Value*
Total Fat	35.32g	54%
Cholesterol	182.17mg	61%
Sodium	637.35mg	27%
Potassium	1485.69mg	32%
Total Carbs	24.52g	8%
Sugars	10.78g	43%
Dietary Fiber	4.87g	19%
Protein	53.12g	106%
Vitamin C	13.7mg	23%
Iron	3.4mg	19%
Calcium	90.5mg	9%

Amount Per 100 g
Calories	110.34 Kcal (462 kJ)
Calories from fat	55.89 Kcal
		% Daily Value*
Total Fat	6.21g	54%
Cholesterol	32.02mg	61%
Sodium	112.04mg	27%
Potassium	261.17mg	32%
Total Carbs	4.31g	8%
Sugars	1.9g	43%
Dietary Fiber	0.86g	19%
Protein	9.34g	106%
Vitamin C	2.4mg	23%
Iron	0.6mg	19%
Calcium	15.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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