Spanish-Style Chili with Chimichurri

For the Roasted Diced Potatoes:

• 2 Russet potatoes, diced ½ inch
• Non-aerosol cooking spray
• Salt, pepper and a sprinkle of granulated garlic
• Chopped or thinly sliced green onions

For the Spanish Chili:

• 1 tablespoon neutral oil
• 1 ½ pounds lean ground sirloin, 85%
• Kosher salt and coarse black pepper
• 1 tablespoon smoked paprika or pimenton, a palmful
• 1 tablespoon ground Aleppo or Ancho chili, or chili powder blend
• 1 ½ teaspoons ground cumin, ½ palmful
• 1 ½ teaspoons ground coriander, ½ palmful
• 1 teaspoon dried oregano or marjoram, ⅓ palmful
• ½ pound Spanish chorizo, casing removed and finely chopped or crumbled
• 1 Spanish yellow onion, peeled and finely chopped
• 4 cloves garlic, crushed and chopped or grated
• 5 to 6 piquillo peppers in water, drained and finely chopped (or 1 roasted red pepper, finely chopped)
• 1 ½ cups chicken or beef bone broth or stock
• One 15-ounce can crushed or diced fire-roasted tomatoes

For the Chimichurri:

• 2 cups packed fresh cilantro and parsley, combined
• 2 shallots, cut into chunks
• 1 serrano or jalapeño green chili pepper, seeded for mild, not for hot
• 2 tablespoons sherry vinegar
• ½ lemon, or 1 lime
• About ¼ cup extra-virgin olive oil (EVOO)

Preheat oven to 425˚F.

Line a large baking sheet with parchment. Add the diced potatoes, spray with oil and season with salt, pepper and granulated garlic, roast 35-40 minutes to evenly golden and crisp, turning occasionally.

Add oil to a Dutch oven over medium heat, 1 turn of the pan, then add beef and brown and crumble, season with salt, pepper, paprika, chili powder, cumin, coriander, and oregano or marjoram, stir, add chorizo and render a minute or 2. Add onion and reduce heat a bit, partially cover and cook 5-6 minutes to soften, add garlic, piquillos or roasted pepper and stir, add stock and tomatoes, reduce heat to low and simmer.

To a food processor bowl, add cilantro and parsley, shallots, chili peppers, vinegar, the lemon or lime juice, then pulse to finely chop, add EVOO and pulse to incorporate.

Stir the herb sauce into the chili and ladle into bowls, top with potatoes and serve.