Recommendations · Wine and food

Chili con carne with Yalumba Samuel’s Collection Shiraz

Chilli con carne with minced beef, brown beans, tomato and a piece of dark chocolate in the pan. A shiraz from the Barossa has the ripe fruit that tames heat rather than fanning it.

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Bottle of Yalumba Samuel's Collection Shiraz, wine

From the shelf

The bottle

Yalumba Samuel’s Collection Shiraz comes from Australia and is made from shiraz. The wine is at 14.5 percent by volume and the bottle holds 75 centilitres. The colour is deep and dark purple-red, with ripe plum, spicy redcurrant, anise and dark chocolate on the nose. The taste is full, with savoury herbs and exuberant red fruit.

Yalumba Samuel’s Collection Shiraz

The combination

Why this works together

Spicy food and wine seldom go well together, and the reason is alcohol: it amplifies the burning effect of capsaicin. At 14.5 percent ABV this shiraz is therefore not a wine for a fire-eater's dish, but it is for a chili that has to rely on spices rather than heat. That is why we keep to one pepper and plenty of cumin and oregano. What the wine sets against that is ripe fruit: that plum and berry note lays a sweet layer over the sharpness, and sweetness dampens heat. The aniseed and chocolate notes in the glass also find the dark chocolate that goes into the pan.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 15 minutes
  • Type main course

What you need

  • 700 grams of minced beef
  • 800 grams of canned brown beans
  • 800 grams canned diced tomatoes
  • 2 onions
  • 2 red bell peppers
  • 4 cloves of garlic
  • 1 red chilli
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon smoked paprika
  • 25 grams of dark chocolate
  • 3 tablespoons of olive oil
  • 300 millilitres beef stock
  • 1 lime
  • salt and freshly ground black pepper

How to make it

  1. Finely chop the onions, dice the peppers and finely chop the garlic and the red chilli. Remove the seed membranes from the chilli if you want to keep it milder.
  2. Heat two tablespoons of olive oil in a wide pan and fry the mince over high heat until crumbly and brown. Do that in two portions, otherwise it stews in its own juices.
  3. Spoon out the mince, put the rest of the oil in the pan and sweat the onion and the pepper for eight minutes until soft.
  4. Add the garlic and the red pepper, then the cumin, the oregano and the paprika powder. Let the spices fry along for half a minute off the heat.
  5. Put the mince back in and add the diced tomatoes and the stock. Bring everything to the boil.
  6. Let the chilli simmer gently for forty minutes with the lid ajar on the pan.
  7. Rinse the beans, stir them in and let everything cook for another fifteen minutes until the sauce is thick.
  8. Stir in the dark chocolate until melted, squeeze half a lime over it and season with salt and pepper.

In the glass

Serving

Pour the wine at 16 to 17 degrees into a generous red wine glass. Open the bottle half an hour beforehand. Above 18 degrees the alcohol comes forward, and that is exactly the alcohol you do not want in the foreground with a spicy dish.

Everything about Yalumba Samuel’s Collection ShirazBack to Recommendations from ’t Bockje

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