Took a stab today at creating an original fusion chili recipe mixing traditional Southwest Chili flavors with Chimichurri influences, I’ll post the recipe in the comments for anyone interested.
by grill_sarg
5 Comments
basc762
Recipe? Also, what peppers did you use?
aortaman
Lose the beans and we’ll talk! 🤠
grill_sarg
Reposting recipe:
Grill Sarg’s Chimichurri-Chili with Ground BeefYield: 6–8 servingsActive Time: 30–40 minSimmer: 45–60 min
Ingredients: 2 tbsp olive oil, 2 lb ground beef (90/10 lean), 1 large onion, diced, 4 garlic cloves, minced, 1 cup fresh parsley, finely chopped, 2 tsp dried oregano, 1 tbsp red wine vinegar, 2 tsp smoked paprika, 2 tbsp chili powder, ¼ tsp cayenne pepper, 1 (28 oz) can crushed tomatoes, 1 (28 oz) can diced tomatoes, 2 (15.5 oz) cans kidney beans (optional), 1/2 – 1 cup sliced pickled jalapeños drained & chopped (qty based on preference), 1 tbsp salt (adjust to taste), ½ tsp black pepper (adjust to taste)
Garnishes: chopped cilantro, sliced green onions stems (and bulbs as personal preference), shredded cheese, dollop of sour cream, tortilla chips
Set the Egg on indirect heat to 325-330
Method 1. Heat oil in a deep pan over medium-high heat. Add onion and sauté until soft (5–7 minutes).
2. Add garlic and cook 30–60 seconds until fragrant.
3. Add ground beef and brown, breaking into pieces. Drain excess fat if needed.
4. Stir in chili powder, smoked paprika, cayenne, parsley, and oregano. Cook 1–2 minutes to bloom flavors.
5. Pour meat mixture into Dutch oven and add jalapeños, crushed & dices tomatoes, beans, and red wine vinegar. Bring to a simmer, reduce heat, and cook covered 45–60 minutes.
6. Adjust seasoning with salt, pepper, and extra vinegar if desired. Serve with optional garnishes and enjoy with tortilla chips.
Combines the freshness of chimichurri with the heartiness of chili.
5 Comments
Recipe? Also, what peppers did you use?
Lose the beans and we’ll talk! 🤠
Reposting recipe:
Grill Sarg’s Chimichurri-Chili with Ground BeefYield: 6–8 servingsActive Time: 30–40 minSimmer: 45–60 min
Ingredients: 2 tbsp olive oil, 2 lb ground beef (90/10 lean), 1 large onion, diced, 4 garlic cloves, minced, 1 cup fresh parsley, finely chopped, 2 tsp dried oregano, 1 tbsp red wine vinegar, 2 tsp smoked paprika, 2 tbsp chili powder, ¼ tsp cayenne pepper, 1 (28 oz) can crushed tomatoes, 1 (28 oz) can diced tomatoes, 2 (15.5 oz) cans kidney beans (optional), 1/2 – 1 cup sliced pickled jalapeños drained & chopped (qty based on preference), 1 tbsp salt (adjust to taste), ½ tsp black pepper (adjust to taste)
Garnishes: chopped cilantro, sliced green onions stems (and bulbs as personal preference), shredded cheese, dollop of sour cream, tortilla chips
Set the Egg on indirect heat to 325-330
Method
1. Heat oil in a deep pan over medium-high heat. Add onion and sauté until soft (5–7 minutes).
2. Add garlic and cook 30–60 seconds until fragrant.
3. Add ground beef and brown, breaking into pieces. Drain excess fat if needed.
4. Stir in chili powder, smoked paprika, cayenne, parsley, and oregano. Cook 1–2 minutes to bloom flavors.
5. Pour meat mixture into Dutch oven and add jalapeños, crushed & dices tomatoes, beans, and red wine vinegar. Bring to a simmer, reduce heat, and cook covered 45–60 minutes.
6. Adjust seasoning with salt, pepper, and extra vinegar if desired. Serve with optional garnishes and enjoy with tortilla chips.
Combines the freshness of chimichurri with the heartiness of chili.
No stout beer or porter?
Bge brand dutchie such a flex