Chili a la Franey
Submitted by eveangel
A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minPierre Franey knew his way around a French kitchen, but the man could also build one heck of a chili.
Coarse-ground beef and pork brown together (have the butcher grind them as a mix for the best texture), then simmer with a generous pile of onions, bell pepper, celery, and garlic.
Tomatoes, beef stock, and two types of dried chile bring layers of heat while kidney beans add heft.
It comes together in just 40 minutes, which is fast for a chili with this much going on.
Chef Tips
- Ask your butcher to grind the beef and pork together in one pass. The fat from the pork keeps the lean beef moist and the coarse grind gives the chili real texture.
- Chile caribe (crushed red New Mexico chile) adds smoky heat that’s different from regular chili powder. Seek it out at a spice shop or Mexican grocery.
- Stir often during the uncovered simmer. The bottom can scorch if you walk away, especially as the liquid reduces.
Ingredients
Directions
- If possible, have the beef and pork ground together, or else 2. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
- Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well.
- Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often.
- Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings.
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