Chili & Frites

With autumn's arrival comes an irresistible urge to settle in with a good movie and a warming, hearty meal—this chili & frites recipe is perfect solution.

My relationship with chili has always been complicated. During my five years in Michigan, I encountered it constantly on Midwestern dinner tables—sometimes served straight from a torn Fritos bag, other times spooned over burger buns and called “sloppy joes,” which I particularly disliked.

I became determined to develop my own chili recipe, one that would help me move past those uninviting memories. The inspiration came a few months ago at Trattoria Casalinga, a beloved restaurant of mine in Florence, where I ordered peposo—a Florentine beef stew braised in red wine. I had learned to make peposo during culinary school a few years back, and I realized the same braising technique would work beautifully for chili. Like many great Italian recipes, my chili is built on a foundation of soffritto. By sautéing and caramelizing it for at least 10 to 15 minutes until it reduces by half, you develop deep layers of flavor that become the backbone of the dish.

From there, I brown the beef in batches, then layer in tomato paste, dried chiles, and a generous splash of red wine—the same approach as peposo, but with spices and ingredients that speak more to my palate. The long, slow braise allows everything to meld into something rich and complex, a far cry from the one-dimensional chili of my childhood. What emerges is something distinctly my own: a chili that honors both my culinary training and my desire to reclaim this dish from my past. Oh and instead of fritos or cornbread on the side I decided to serve it with frites because, why not?

Ingredients

For the Chili:

• 4 stalks of celery, diced

• 2 large carrots, diced

• 1 large yellow onion, diced

• 2 cloves garlic, grated

• 6 tablespoons olive oil, divided

• 3–4 pounds chuck roast, sirloin, or brisket, cut into 1½–2” pieces

• 1½ teaspoons cumin

• 2 teaspoons paprika

• 3 teaspoons gochugaru (Korean chili flakes)

• 1 (6 oz) can tomato paste

• 1 (28 oz) can crushed tomatoes

• ½ cup dried beans (white, black, or pinto), soaked overnight

• ½ bottle of Pinot Noir, Merlot, or Côtes du Rhône (any red wine with similar weight and profile to Pinot Noir)

• Salt and ground black pepper to taste

• 6 cups water

For the Frites:

• 1 lb. russet potatoes, cut into thin frites

• 1 quart of neutral oil for deep frying

• Salt to taste

Toppings: Aioli (store-bought or homemade), thinly sliced scallions, pickles, kimchi, shredded cheddar cheese, sour cream, chopped cilantro, fresh or pickled peppers, and lime wedges. Feel to veer off this list and garnish your chili bowls with whatever your heart desires.

Preparations:

Step 1: Season the beef heavily with salt, freshly cracked black pepper, and 3 tablespoons of olive oil. Heat olive oil in a large pot or Dutch oven over medium heat. Working in a single layer, add the beef pieces to the pot. Don’t stress about crowding—just let them sit and develop a deep golden crust on all sides, turning occasionally, about 10-15 minutes total. Transfer the browned beef to a plate, leaving the rendered fat and crispy bits behind in the pot.

Step 2: After browning the beef, add the diced celery, carrots, and onion (the sofritto). Sauté for 10–15 minutes until softened and lightly caramelized. The longer you sauté your sofritto for the better it will taste!

Step 3: Add the grated garlic, cumin, paprika, and gochugaru. Stir constantly for 2–3 minutes until fragrant.

Step 4: Add the tomato paste and let it toast on the bottom of the pan for 1–2 minutes, stirring occasionally.

Step 5: Pour in the Pinot Noir, scraping up any browned bits. Let the wine reduce by half, about 3-4 minutes.

Step 6: Add the crushed tomatoes, drained, soaked beans, a bay leaf, and 6 cups of water. Stir well and bring to a boil.

Step 7: Add the beef pieces and return to a boil. Reduce the heat to low and simmer, partially covered, for 3–4 hours. Alternatively, cover and braise in a 325°F oven for 4–5 hours, until the meat is tender and the chili is rich and thick. Shred with a large fork and tongs, then season with salt and pepper to taste.

Frites (Start 1 hour before serving):

1. Prep: Cut potatoes into thin, even fries. Place in a bowl of ice water to prevent oxidation. When ready to fry, pat dry thoroughly with paper towels.
   
   

2. Fry: Heat oil to 325°F and fry potatoes in batches for 3–4 minutes until golden and crispy. Remove with a slotted spoon and transfer to a baking sheet lined with a wire rack. Season with salt immediately. Keep warm in a 225°F oven until ready to serve.

To Serve:

Ladle chili into bowls, top with crispy frites, a dollop of sour cream, and your choice of toppings. Let yourself and your guests play around with their chili bowls and garnish as they please. Serve immediately while the chili is hot and the frites are still crispy.