Recipes » Untried » Spanish chili with Chmichurri

Ingredients

• 1 Tbsp evoo
• 2 lb ground beef 85%
• s and p
• t tbsp paprika
• 1 tbsp chili powder
• 1.5 tsp cumin (roasted and ground)
• 1.5 tsp coriander seed (roasted and ground)
• 1 tsp dried oregano
• 1/2 lb chorizo, casing off, finely diced
• 1 diced onion
• 4 cloves garlic
• 6 piquillo peppers, drained and fine chopped
• 1.5 cup bone broth or chicken stock
• 1 can roast tomatoes
• Chimichurri:
• 2 cups cilantro / parley
• 2 shallots chunked
• 1 Serrano seeded
• 2 tbsp champagne vinegar
• 1 lime
• 1/4 cup EVOO

Preparation

Dutch oven:

1 tbs oil, add beef and brown, 8-10 minutes.
Salt and pepper, paprika, chili powder, cumin, corriander, oregano and stir.
Add chorizo and render for 2 minutes.
Add onion, reduce heat, partially cover, 5-7 minutes.
Add garlic, piquillos, stir. Add stock and tomatoes and simmer until soft.
Food process cilantro/parsley, shallots, chili peppers, vinegar, lime juice. Fine chop.  Add EVOO and pulse.
Stir the herb sauce onto the chili.