- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Rach's Spanish-Style Chili packs a hearty portion of chorizo & potatoes and is finished with a zesty fresh herb sauce called chimichurri.
Preheat oven to 425˚F.
Line a large baking sheet 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 over medium heat, 1 turn of the pan, 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, add cilantro and parsley, shallots, chili peppers, vinegar, the lemon or lime juice, then pulse to finely chop, add EVOO and pulse to incorporate.
Stir the herb sauce into the chili and ladle into bowls, top with potatoes and serve.