French-style Chili con carne

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.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 893
• Protein: 62 g
• Carbs: 58 g
• Fat: 37 g

Ingredients

• 600 g Ground beef 15% fat ( fresh )
• 500 g Red bean ( cooked and drained )
• 2 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 200 ml Red wine ( full-bodied type )
• 4 piece Round tomato ( diced )
• 2 tbsp Tomato caviar ( concentrated )
• 3 tbsp Extra virgin olive oil
• 1 tsp Hot pepper en poudre ( to taste )
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Beef stock ( prepared )

Instructions

1. Sear the meat

   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. Sauté aromatics

   Add onions and garlic. Lower the heat and let them soften until translucent and coated in the meat fat.

3. Spice and deglaze

   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. Slow simmer

   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. Seasoning

   Taste and adjust seasoning with sea salt and black pepper. The sauce should be thick, dark, and highly aromatic.

Chef's tips

• 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.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. Freezes perfectly.