French-style Chili con carne
Ingredients
- 600 gGround beef 15% fat (fresh)
- 500 gRed bean (cooked and drained)
- 2 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 200 mlRed wine (full-bodied type)
- 4 pcRound tomato (diced)
- 2 tbspTomato caviar (concentrated)
- 3 tbspExtra virgin olive oil
- 1 tspHot pepper en poudre (to taste)
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlBeef stock (prepared)
Method
Beef simmered slowly in a full-bodied red wine and smoky spice sauce. The reduction is thick, glossy, and perfectly coats the tender kidney beans.
- 1
Heat oil in a cast iron pot. Add the ground beef and let it brown without stirring at first to create a flavorful brown crust. Then break the meat apart with a spatula.
- 2
Add onions and garlic. Lower the heat and let them soften until translucent and coated in the meat fat.
- 3
Stir in the chili, cumin, paprika, and tomato caviar. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release all the cooked juices.
- 4
Add diced tomatoes and rinsed kidney beans. Pour in the broth. Cover and simmer on very low heat. The sauce should reduce until it coats the back of a spoon.
- 5
Taste and adjust seasoning with sea salt and black pepper. The sauce should be thick, dark, and highly aromatic.
Frequently asked questions
How do you get this dish right?
- The secret lies in the initial browning of the meat: don't stir it too soon to let the juices caramelize.
- Make it the day before; it's even better reheated once the spices have infused the beef.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes perfectly.
