Jean Routhiau fusion chili con carne

Chili con carne effiloche BD-min

Ingredients :

  • 500g shredded confit duck, JEAN ROUTHIAU
  • 1 onion
  • 1 tin diced tomatoes
  • 1 tin kidney beans, rinsed and drained (500g)
  • 1 carrot, diced
  • 1 stick of celery, diced
  • 2 finely chopped garlic cloves - 180 ml water
  • 15 ml vegetable oil
  • 15 ml chili seasoning
  • Ground cumin
  • Ground coriander
  • Dried oregano
  • Salt
  • Freshly milled black pepper
  • Grated cheddar
  • Thick crème fraiche
  • 1 tin sweetcorn, rinsed and drained

Preparation :

  • Heat the vegetable oil in a high-sided frying pan on a medium heat.
  • Gently fry the finely chopped onion.
  • Add the peeled diced carrots and diced celery, and sweat for 6 minutes, stirring from time to time.
  • Add the chopped garlic and seasoning: cumin, coriander, oregano, salt and pepper and cook for a few minutes, stirring frequently.
  • Add the diced tomatoes, kidney beans, shredded duck (divide up the flesh beforehand) and water, and cook on a medium heat.
  • Reduce the heat and simmer, stirring from time to time, for around 20 minutes or until the mixture thickens.
  • To serve, divide the chili into four bowls.
  • Top each portion with grated cheddar and thick crème fraiche.
Enjoy your meal !

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