Argentine Chili - cooking recipe

Ingredients

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

Preparation

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.