Argentine Chili Recipes

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THE BEST CHILI RECIPE



The Best Chili Recipe image

This is the best chili recipe! A big pot of ground beef chili loaded with beef and beans is the perfect game day food!

Provided by Holly Nilsson

Categories     Main Course

Time 1h5m

Number Of Ingredients 15

2 pounds lean ground beef
1 onion (diced)
1 jalapeno (seeded and finely diced)
4 cloves garlic (minced)
2 ½ tablespoons chili powder (divided (or to taste))
1 teaspoon cumin
1 green bell pepper (seeded and diced)
14 ½ ounces crushed tomatoes (canned)
19 ounces kidney beans (canned, drained & rinsed)
14 ½ ounces diced tomatoes (with juice)
1 ½ cups beef broth
1 cup beer
1 tablespoon tomato paste
1 tablespoon brown sugar (optional)
salt and pepper (to taste)

Steps:

  • Combine ground beef and 1 ½ tablespoons chili powder.
  • In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
  • Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
  • Top with cheddar cheese, green onions, cilantro or other favorite toppings.

Nutrition Facts : Calories 395 kcal, Carbohydrate 27 g, Protein 29 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 283 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

ARGENTINE CHIMICHURRI RECIPE



Argentine Chimichurri Recipe image

This authentic chimichurri recipe is the best accompaniment to grilled meats. Bright, tangy and flavorful, it will have your taste buds doing the tango.

Provided by Authentic Food Quest

Categories     Recipes

Time 2h10m

Number Of Ingredients 8

2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1 cup of high-quality extra-virgin olive oil

Steps:

  • Mince the garlic very finely, and put in a medium bowl
  • Mince the parsley and oregano, and add to the garlic, along with red pepper flakes.
  • Whisk in the red wine vinegar, then the olive oil.
  • Transfer into a bowl or jar with a tight-fitting lid, and place in the refrigerator to allow the flavors to blend.
  • Refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
  • Chimichurri sauce can be kept refrigerated for up to 3 weeks

Nutrition Facts : Calories 254 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 143 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

THE BEST CLASSIC CHILI RECIPE



The Best Classic Chili Recipe image

The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 30m

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion (-diced)
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* (-optional)
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce

Steps:

  • Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
  • Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  • Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  • Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  • Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  • Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Nutrition Facts : ServingSize 1 /6th of the recipe, Calories 334 kcal, Carbohydrate 34 g, Protein 25 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 49 mg, Sodium 1249 mg, Fiber 9 g, Sugar 10 g

AUTHENTIC CHIMICHURRI (URUGUAY & ARGENTINA)



Authentic Chimichurri (Uruguay & Argentina) image

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!

Provided by Karina

Categories     Condiment

Time 10m

Number Of Ingredients 8

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic (, finely chopped or minced)
2 small red chilies (, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili))
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper (, to taste (about 1/2 teaspoon))

Steps:

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
  • Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
  • Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Nutrition Facts : Calories 128 kcal, Carbohydrate 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 3 mg, ServingSize 1 serving

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 EMPANADAS



Argentine Empanadas image

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough.

Provided by Lauren Allen

Categories     Appetizer     Main Course     Side Dish

Time 1h45m

Number Of Ingredients 22

2 Tablespoons olive oil
2 white onions (, chopped (about 4 cups))
3 cloves garlic (, minced)
½ of a red bell pepper (, diced)
1 1/2 teaspoons chili powder
1 Tablespoon cumin
2 Tablespoons sweet paprika
1 teaspoon oregano
1 teaspoon beef boullion
1 lb lean ground beef
Salt and pepper to taste
1 bunch green onions (, just the green part, finely chopped)
½ cup chopped green olives
½ cup fresh chopped parsley
3 hard boiled eggs (, peeled and finely chopped)
4 cups flour
2 teaspoons salt
½ cup unsalted butter (, room temperature)
1 egg (, beaten)
2 Tablespoons oil
¾ - 1 cup warm water
Egg wash (( 1 egg mixed with 1 Tbsp water))

Steps:

  • Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
  • Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
  • Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
  • Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
  • Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It's important that the mixture is chilled before filling the empanadas.
  • Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it's too dry.
  • Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)
  • Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
  • Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
  • Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
  • Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
  • Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
  • Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
  • Fried Empanadas: (I've found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Nutrition Facts : Calories 209 kcal, Carbohydrate 20 g, Protein 10 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 62 mg, Sodium 344 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

ARGENTINA: LOCRO



Argentina: Locro image

Provided by Johanna

Categories     South America

Time 3h

Yield 8

Number Of Ingredients 21

hominy: 2 cups
lima beans: 1 cup
chickpeas: 1 cup
olive oil: 2 Tbsp
pork shoulder or butt: 2 lbs
salt and pepper
bacon: 1/2 pound
cured chorizo: 10 oz
yellow onion: 1 large
garlic: 5 cloves
tomato paste: 1 Tbsp
oregano: 1 tsp
cumin: 1 tsp
bay leaves: 3
butternut squash: 4 cups
lemon: 1
scallions: 1 cup, finely chopped
olive oil: 1/2 cup
garlic: 3 cloves
red chili flakes: 1 tsp
smoked paprika: 2 tsps

Steps:

  • Put the hominy and dried beans in a large bowl and cover with water. Soak overnight. Drain before using. **Note: You can use canned if needed. I used dried hominy and lima beans and canned garbanzos. If you do this, you'll want to increase the amount by about 1.5 - it's not an exact science. I used 1 can of canned chickpeas in place of 1 cup dried. I added them about an hour through the boiling process, but I think it would be fine to add them all at the start.
  • *Cut skin and excess fat off of the pork shoulder/butt; cut into 1" pieces and set aside on a plate. *Cut cured chorizo into 1/2" diagonal slices. I used uncooked chorizo, so I cooked the links most of the way before cutting. Set aside on a plate. *Quarter the bacon slices and set aside on a plate. *Peel and remove the seeds from the squash, cut into 1" pieces. *Dice the onions.
  • Add 2 Tbsp olive oil to the bottom of a large Dutch oven. Add the pork cubes and cured chorizo. Sprinkle with salad and pepper and brown on all sides; set aside on a plate.
  • Add five cloves minced garlic, onion and bacon; cook until soft, about 5-7 minutes.
  • Add tomato paste, oregano, cumin, and bay leaf; cook for 2 minutes.
  • Return meat to pan with hominy, lima beans, chickpeas, squash, and 10 cups water. Bring to a boil. Add ½ tsp baking soda to soften. Reduce heat to medium-low; cook until hominy and beans are tender, about 2 hours.
  • While it's cooking, whisk 1⁄2 cup oil, paprika, red pepper flakes, and 3 cloves garlic in a small bowl. Slice the scallions.
  • Once the stew is finished, squeeze in the lemon juice. To serve, ladle the stew into bowls. Sprinkle with scallions and drizzle with chili oil sauce.

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

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.

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