Argentine Chili With Chimichurri

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1 tablespoon extra-virgin olive oil

2 pounds lean ground sirloin, patted dry

1/4 to 1/3 pound Spanish-style chorizo, casing removed and chopped or crumbled (recommended: Gaspar's or Trois Petit Cochons)

1 onion, finely chopped

4 large cloves garlic, very thinly sliced

2 small chile peppers, red preferably, very thinly sliced

Salt and freshly ground black pepper

1 sprig fresh chopped oregano, leaves chopped or 1 teaspoon dried, scant 1/3 palmful

1 rounded tablespoon smoked sweet paprika, a slightly mounded palmful

1 rounded tablespoon ground arbol or ancho chili powder, a slightly mounded palmful

2 tablespoons tomato paste

2 cups beef stock

1 cup packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves

2 large shallots or 1 small onion, chopped

1 large clove garlic, grated or finely chopped

3 tablespoons red wine vinegar

About 1/4 to 1/3 cup extra-virgin olive oil

Crusty warm bread, for serving

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