Ingredients

For the chili

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 pounds lean ground sirloin, patted dry
• 1/4-1/3 pound 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 teaspoon dried, scant 1/3 palmful
• 1 rounded tablespoon smoked sweet paprika, a slightly mounded palmful
• 1 rounded tablespoon ground arbol or ancho chili powder, a slightly mounded palmful
• 2 tablespoons tomato paste
• 2 cups beef stock

For the chimichurri

• 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 tablespoons red wine vinegar
• About 1/4-1/3 cup extra virgin olive oil (EVOO)
• Crusty warm bread, for serving

Description

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