**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.
ARGENTINE CHILI WITH CHIMICHURRI
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 19
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 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
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
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
Time 2h
Yield 12 servings (3 quarts).
Number Of Ingredients 16
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
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
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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