On Argentine Chili

Everybody knows Texas Chili, which looks and tastes completely different from Midwestern chili. Some say that Cincinnati chili isn’t chili at all, but don’t tell that to Cincinnatians who swear by their four or five-way delights.

Earlier this spring (for lunch), I attended an international food event. Being that I appreciate different cultures, this event was awesome. Although other sights and sounds were also associated with the event, food was front and center.

A chili-like soup from Argentina (properly called Locro) caught my attention. Fortunately, I had only a one-person separation with one of the Argentines – so I got a recipe. Unfortunately, the recipe could serve a neighborhood party, but the wonders of the Internet allowed me to track down some portions to substitute for “add seasonings to taste.”

Our church has a long-running wine-tasting group. With Argentina and Chile the theme, the event gave me an excellent opportunity to try this Argentine Chili. (Did you get the play on words?) I will say that it was a hit as the group of 25 polished off the entire crockpot! So, here’s my gift to you.


  • 2 tbs olive oil
  • 6 slices of bacon (chopped)
  • ½ to ¾ lb. stew meat (thinly sliced, cubes)
  • 2 links of chorizo sausage (substitute: hot Italian sausage)
  • 2 medium onions (chopped)
  • 2 cloves garlic (chopped)
  • 1 can hominy
  • 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)


  1. In a stewpot, add the olive oil and sauté the meats until brown on med-high heat.
  2. Add onions and the garlic.
  3. Continue sautéing until onions are translucent.
  4. Add the hominy, bean (including juices), and the spices.
  5. Stir, lower heat, and cook for 10 minutes.
  6. Add sweet potatoes and the squash.
  7. Add 2 cups of water, and mix.
  8. Bring to boil, and then reduce heat to low for simmering.
  9. Simmer for 90 minutes. Stir frequently to avoid sticking.
  10. With a potato masher, apply 3-4 mashes to breakup some of the vegetables.
  11. Simmer for 30 minutes (or more) to thicken.
  12. Serve hot and enjoy!

7 thoughts on “On Argentine Chili

    • CCC,
      This version had a little kick, but not roaring. Then again, adjustments can always be made. But for me, since I don’t go for fire, I loved the taste. Hope all is well.


  1. Pingback: Flashbacks: On Food and Recipes | A Frank Angle

Comment with respect.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.