Chimichurri Chili

"This recipe is inspired by my love of steak and chimichurri sauce. I love a wine night with a bold Cabernet paired with steak and the brightness of chimichurri sauce. The fries add a depth and crispness to the dish, while the mozzarella adds a creaminess. This recipe is sure to please!"

Prep Time

15 min

Cook Time

30-40 min

Paired With

Main Protein



Olive oil 1 Tbsp, 1 lb, 4 oz, 1, 1 cup, 1 (15oz), 1/2 cup, 3, 1/2 tsp, 1/2 tsp, 1/4 tsp, 1/4 tsp, 1/4 tsp, 1/8 tsp, 1 bunch, 1 bunch, 1, 1 Tbsp, 2 Tbsp, 1/4 tsp, 1/4 tsp, 1/3 cup, 2 cups, 1 (8 oz)
Ground beef
Chorizo, casing removed and finely chopped or crumbled
Yellow onion, finely chopped
Black Box Cabernet Sauvignon wine
Can of crushed tomatoes
Chicken broth
Piquillo peppers in water, drained and finely chopped
Garlic powder
Onion powder
Cumin powder
Chipotle chili powder
Flat leaf parsley, chopped
Cilantro, chopped
Clove of garlic, finely chopped
Finely chopped shallot
Red wine vinegar
Red pepper flakes
Extra virgin olive oil
Frozen French fries
Fresh mozzarella ball, pulled apart into 1 in pieces



For the chili, add oil to a Dutch oven over medium heat, then add the beef. Crumble the beef and begin to brown. Once the beef is starting to brown, add the chorizo and onion and allow to cook until the onions are transparent and the beef has browned. Next, add the wine and stir until well incorporated. Bring to a boil, and then reduce to a simmer. Add the tomatoes, chicken broth, peppers, and seasonings. Stir to combine, place lid on the pot, and cook for 15-20 minutes, stirring occasionally.

For the chimichurri sauce, add all ingredients to a food processor or blender and blend until well incorporated. 

For the fries, cook according to the package directions. Once cooked, remove from the oven and chop into 1 inch pieces. 

To assemble the dish, place chili in bowls, then top with a small handful of fries, a few pieces of fresh mozzarella, and a dollop of chimichurri sauce. Enjoy with Black Box Cabernet wine!

Yields 4 servings.