Argentine Chili Recipes

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ARGENTINE LENTIL STEW



Argentine Lentil Stew image

A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it.

Provided by Frank Mercer

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 13

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
½ cup frozen peas
1 large clove garlic
1 tablespoon olive oil
¼ cup barbeque sauce
½ teaspoon paprika
salt and pepper to taste

Steps:

  • Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  • Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 46.3 g, Fat 4.3 g, Fiber 13.5 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 225.3 mg, Sugar 15.7 g

ARGENTINIAN CHIMICHURRI



Argentinian Chimichurri image

Argentinian Chimichurri is zesty, herby and garlicky, making it the perfect sauce to serve with grilled meat! A staple of South American cuisine, this recipe is easy to make and ready in less than 5 minutes.

Provided by Olivia's Cuisine

Categories     Condiments, Dressings and Sauces

Time 5m

Number Of Ingredients 8

1 cup finely chopped parsley (about half a bunch)
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
4 garlic cloves (minced)
1-2 red chili peppers (seeded and finely chopped)
3 tablespoons red wine vinegar
1 tablespoon lime juice
½ cup sunflower seed oil
Kosher salt and freshly ground pepper (to taste)

Steps:

  • Combine the parsley, oregano, garlic and chili pepper(s) in a bowl.
  • Add the vinegar, lime juice, sunflower seed oil and a pinch of salt and pepper. Mix until combined.
  • Taste for seasoning and adjust as needed.
  • Serve immediately or, if you can, let it sit for at least 15 minutes before serving for the flavors to meld. If not using right away, refrigerate for up to 3 weeks but bring to room temperature before serving.

Nutrition Facts : ServingSize 2 tablespoons, Calories 130 kcal, Carbohydrate 2 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g

ARGENTINE CHILI WITH CHIMICHURRI



Argentine Chili With Chimichurri image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
2 pounds lean ground sirloin, patted dry
1/4 to 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
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 to 1/3 cup extra-virgin olive oil
Crusty warm bread, for serving

Steps:

  • Heat a heavy pot or Dutch oven over high heat. Add the extra-virgin olive oil, a turn of 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.
  • Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in airtight container.
  • Transfer the hot chili to serving bowls and topped with Chimichurri sauce. Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired.

ARGENTINE CHILI



Argentine Chili image

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

Provided by Bonnie G 2

Categories     Meat

Time 50m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
2 lbs lean ground sirloin, patted dry
1/4-1/3 lb spanish-style chorizo sausage, casing removed and crumbled
1 onion, finely chopped
4 large garlic cloves, very thinly sliced
2 small chili peppers, red preferably, very thinly sliced
salt & freshly ground black pepper
1 sprig fresh oregano, chopped
1 tablespoon smoked sweet paprika, a slightly mounded palmful
1 tablespoon dried ancho chile powder
2 tablespoons tomato paste
2 cups beef stock

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.

Nutrition Facts : Calories 664.8, Fat 44, SaturatedFat 16.4, Cholesterol 195.1, Sodium 1016, Carbohydrate 9.6, Fiber 2.5, Sugar 3.6, Protein 56

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