Argentine Chili

---

An argentina influenced chili by rachel ray topped with a spicy chimichurri, give it a try. top with chimichurri sauce and you've got it

---

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.

---

Ingredients

---

olive oil, lean ground sirloin, chorizo sausage, onion, garlic cloves, chili peppers, salt & freshly ground black pepper, fresh oregano, sweet paprika, dried ancho chile powder, tomato paste, beef stock