Dinner
Sep
30
2018

Argentine Chili

Print Argentine Chili

Ingredients

2 tbs olive oil 6 slices of bacon (chopped) ½ to ¾ lb. stew meat or chicken thighs (thinly sliced, cubes) 2 links of chorizo sausage (substitute: hot Italian sausage) 2 medium onions (chopped) 2 cloves garlic (chopped) 1 can hominy or fresh/frozen corn 2 cans cannellini beans (or Great Northern)
1 tsp cumin
1 tsp paprika
2 bay leaves
½ tsp black pepper
Salt to taste
2 cups of water
1 med-to-lg sweet potato (cut in small cubes)
1 ½ cups yellow squash (sliced) – if you have it

Instructions

In a stewpot, add the olive oil and sauté the meats until brown on med-high heat.
Add onions and the garlic and sauté until onions are translucent.
Add the hominy/corn, bean (including juices), and the spices.
Stir, lower heat, and cook for 10 minutes.
Add sweet potatoes, squash and 2 cups of water, and mix.
Bring to boil, and then reduce heat to low for simmering.
Simmer for 30 minutes. Stir frequently to avoid sticking.
(optional) with a potato masher, apply 3-4 mashes to breakup some of the vegetables.
Serve hot and enjoy!
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