Argentine Chili With Chimichurri Recipes

ARGENTINIAN CHIMICHURRI

Steps:

• Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
• Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
• Taste for seasoning and adjust as needed.
• Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

ARGENTINEAN CHIMICHURRI

Steps:

• Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

ARGENTINE CHILI

Steps:

• 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.