Argentine Chili With Chimichurri


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

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