Best 4 Argentine Chili Recipes

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**Argentine Chili: A Culinary Symphony of Bold Flavors**

Embark on a tantalizing culinary journey with Argentine Chili, a dish that beautifully blends the vibrant flavors of Argentina's rich culinary heritage. This hearty stew, also known as "Carne Guisada," captivates the senses with its symphony of bold spices, tender meats, and a medley of colorful vegetables. From the classic version featuring beef to vegetarian and chicken alternatives, this article presents a diverse collection of Argentine Chili recipes that cater to various dietary preferences. Each recipe promises a unique taste experience, offering a glimpse into the culinary traditions of Argentina. Whether you're craving a comforting meal on a chilly evening or seeking an explosion of flavors to liven up your dinner table, these Argentine Chili recipes will surely satisfy your cravings and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

CLASSIC CHILI



Classic Chili image

Mom's homemade chili recipe was the best! She knew just the right ingredients to put her 'stamp' on it. I could eat it with my eyes closed and know it was hers. It amazed me that she could put it together in so little time. -Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tablespoon vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons Worcestershire sauce
1 to 2 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
Tortilla chips, optional

Steps:

  • In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Worcestershire sauce and seasonings. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer. If desired, serve with tortilla chips.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

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

Tips:

  • For a smoky flavor, use smoked paprika or chipotle peppers.
  • Add a splash of red wine or beer to the chili for extra depth of flavor.
  • Simmer the chili for at least 2 hours, or longer for a more developed flavor.
  • Serve the chili with your favorite toppings, such as shredded cheese, sour cream, and avocado.
  • Chili is a great make-ahead meal. It can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.

Conclusion:

Argentine chili is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a cold winter day, or for a summer cookout. With its bold flavors and hearty ingredients, Argentine chili is sure to be a hit at your next gathering. Remember, the key to a great chili is to use fresh, high-quality ingredients and to simmer it for a long time. So take your time, enjoy the process, and savor the delicious results. ¡Buen provecho!

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