- Rachael Ray - https://www.rachaelray.com -

Spanish-Style Chili with Chimichurri

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the Roasted Diced Potatoes:
  • 2 Russet potatoes, diced ½ inch
  • Non-aerosol cooking spray
  • Salt, pepper and a sprinkle of granulated garlic
  • Chopped or thinly sliced green onions
For the Spanish Chili:
  • 1 tablespoon neutral oil
  • 1 ½ pounds lean ground sirloin, 85%
  • Kosher salt and coarse black pepper
  • 1 tablespoon smoked paprika or pimenton, a palmful
  • 1 tablespoon ground Aleppo or Ancho chili, or chili powder blend
  • 1 ½ teaspoons ground cumin, ½ palmful
  • 1 ½ teaspoons ground coriander, ½ palmful
  • 1 teaspoon dried oregano or marjoram, ⅓ palmful
  • ½ pound Spanish chorizo, casing removed and finely chopped or crumbled
  • 1 Spanish yellow onion, peeled and finely chopped
  • 4 cloves garlic, crushed and chopped or grated
  • 5 to 6 piquillo peppers in water, drained and finely chopped (or 1 roasted red pepper, finely chopped)
  • 1 ½ cups chicken or beef bone broth or stock
  • One 15-ounce can crushed or diced fire-roasted tomatoes
For the Chimichurri:
  • 2 cups packed fresh cilantro and parsley, combined
  • 2 shallots, cut into chunks
  • 1 serrano or jalapeño green chili pepper, seeded for mild, not for hot
  • 2 tablespoons sherry vinegar
  • ½ lemon, or 1 lime
  • About ¼ cup extra-virgin olive oil ( EVOO [2])

Preparation

Preheat oven to 425˚F.

Line a large baking sheet [3] with parchment. Add the diced potatoes, spray with oil and season with salt, pepper and granulated garlic, roast 35-40 minutes to evenly golden and crisp, turning occasionally.

Add oil to a Dutch oven [4] over medium heat, 1 turn of the pan [4], then add beef and brown and crumble, season with salt, pepper, paprika, chili powder, cumin, coriander, and oregano or marjoram, stir, add chorizo and render a minute or 2. Add onion and reduce heat a bit, partially cover and cook 5-6 minutes to soften, add garlic, piquillos or roasted pepper and stir, add stock and tomatoes, reduce heat to low and simmer.

To a food processor bowl [5], add cilantro and parsley, shallots, chili peppers, vinegar, the lemon or lime juice, then pulse to finely chop, add EVOO [2] and pulse to incorporate.

Stir the herb sauce into the chili and ladle into bowls, top with potatoes and serve.