Ingredients :

2 tbsp olive oil

1 large onion or 2 medium onions

3 cloves fresh garlic, minced

1 pound (450 grams) ground beef

2-4 tbsp ground cumin

2 tbsp granulated sugar

3 tbsp tomato paste

1/2 tbsp garlic powder

1/2 tbsp onion powder

1 1/2 cups (355ml) beef or chicken broth

1 15 oz (425 grams) can of diced tomatoes

1 16 oz (450 grams) can of red kidney beans

1 8oz (225 grams) can of tomato sauce

Salt and pepper to taste throughout cooking

Toppings :

Sour cream

Sharp cheddar cheese

Chives

Tortilla chips

Please note that all ingredients can be organic and the beef and broth can both be halal. For a vegan option, switch out the beef for chick peas and use a veggie broth.

Steps :1. Feel this recipe with your heart. The secret is tasting throughout the process. Good chilli doesn’t have to be a science, this is cooking, not baking.
2. In a small bowl, mix together your cumin, sugar, tomato paste, salt, pepper, garlic powder and onion powder. Set aside.
3. Add your olive oil to a large pot and turn on to medium-high heat until the pan is hot. Toss in your onions, stirring often. 
4. Once slightly golden, add your minced garlic and stir without burning the garlic
5. Add your ground beef. Break apart and cook until brown.
6.  Add your bowl of dry seasoning to the ground beef and mix until well combined.
7. Add your choice of beef or chicken broth, along with the diced tomatoes with the juice, the red kidney beans without their juice, and the tomato sauce. Stir.
8. Once the liquid is boiling, reduce heat and cook uncovered for 20 minutes, stirring occasionally. 
9. Remove from heat and let sit for a few minutes
10. Serve in a bowl topped with your desired amount of sour cream, cheddar cheese, tortilla chips and chives

The story behind the chilli :

When I first moved to France in 2015 and until this day, I am constantly asked by French people to make food from America. They usually wait for the typical burger, hotdogs, ribs, the classic that they think is the only thing that comes from the States. I wouldn’t say that chilli was a dish I grew up eating, it was probably as common as eating sloppy joes or Frito pies if we wanted something easy, but it became a dish I quickly mastered to ‘impress’ my friends and entourage in France. 

Every single time without fail, they would goggle and gasp as I made my bowl first, piling on the toppings and showing them how it’s done. And every single time, without fail, they would ask for seconds, sometimes even thirds. Over ten years, I have modified and perfected this recipe, and it has been my go-to for everything. I have made maybe over 20 kilograms of leftovers for people to take home, or take to work, or to freeze to be enjoyed later. I am sure that if I die tomorrow, the French will remember me by my chilli recipe, my trademark. They will ask for this recipe at my funeral, for christ’s sake. Not only has it become sort of a nostalgic thing for some people when they think of me, but it now goes both ways. I can’t help but to remember the faces of the people who I have shared this dish with. Friends just coming over for a girls night and me needing to make up something quick, an ex who had me make this dish almost once a week for weeks on end, or family who would have me make a batch big enough for Sunday lunch. All I can say is that it is a staple. A classic and a nostalgic taste. A dish that has heard many laughs and conversations, seen many cold and sad meals through tough times, helped through sickness and through just hunger, chilli is always there. The sugar mellows out the acidity in the tomatoes, the cumin gives it that feeling of Texas (aka, home) without any heat or kick to it, and the sour cream with melted cheddar always equals confort food. If you’re feeling cheeky, you can use the tortilla chips as a spoon: But, if you want to be more fancy, just crush up your tortilla chips in the bowl and eat with a fork. It’s your choice. Please, don’t take the recipe too seriously, don’t let anyone tell you that chilli should or shouldn’t have beans in it, and have a bon appetit. 

All my love.