Argentinean Inspired Chili with Peaches
Recipe type: Entree
Cuisine: Argentinean
Adapted from David Ricketts.
  • 1-2 T olive oil
  • 1 large onion, chopped
  • 6-8 cloves garlic, minced
  • 1 lb ground beef
  • 1 lb lean ground turkey
  • 2 medium-large tomatoes, chopped, with juices (or 1 15-oz can chopped, but I had the last of the season's tomatoes)
  • 2 cups cooked black beans in their broth (or 1 15-oz can, organic, with its liquid--I used home cooked)
  • ½ t cumin
  • ½ t Mexican oregano
  • ½ t dried thyme
  • 1 T sugar
  • 3-6 T balsamic vinegar, to taste, divided
  • bay leaf
  • 2 cups chicken stock
  • ½ cup water, as needed
  • salt
  • 20 oz sliced frozen peaches (or equivalent fresh--and Ricketts says canned is ok too)
  • 1½ lbs boiling potatoes, diced (I do not peel)
  1. Heat the oil in a large pot or Dutch oven. Add the onions with a inch of salt and cook until translucent and softened, about 6 minutes. Add the garlic and cook another 2 minutes, stirring. Deglaze with 1 tablespoon of the balsamic vinegar. Add the ground beef and turkey with dried herbs, cumin and a pinch of salt. Cook until browned. Add the tomatoes and let them fry with the meat for about 3 minutes.
  2. Add the potatoes and beans. Add the sugar, 2 tablespoons of balsamic vinegar and the chicken stock. Add the water if it seems too dry (the liquid should nearly cover the potatoes). Bring to a boil and then cover, reducing to the heat to simmer. Let it simmer for 20 minutes.
  3. Add the peaches and then let it simmer, covered, another 15 minutes. Remove the lid--if it is too soupy, turn the heat up and let it simmer briskly to reduce the liquid some. Also, you will want to taste it at this point for additional vinegar, sugar or salt. Cilantro is an optional garnish, but I actually do not think it needs it.
Recipe by The Spiced Life at