Argentine Chili

• Chili
• 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

1. Heat a heavy pot or Dutch oven over high heat.
2. Add the extra-virgin olive oil, to the pan, and the meat and brown until crispy, 8 to 10 minutes.
3. 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.
4. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder.
5. Once the onions are tender add the tomato paste and stir for 1 minute.
6. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors.
7. 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.

extravirgin olive oil, lean ground sirloin, sausage, onion, garlic, chili peppers, salt, oregano, sweet paprika, chile powder, tomato paste, beef stock

Taken from www.food.com/recipe/argentine-chili-536318 (may not work)