An Argentinian Merlot with moderate tannins and acidity is a prime choice to match the spiciness of the chili.
Finely dice chili. Dice onion.
Heat up some vegetable oil in a large saucepan over medium heat. Add ground beef and sauté for approx. 2 – 3 min. before adding chili and onions. Avoid stirring too much so that meat stays flavorful.
Add tomato paste to saucepan and continue to sauté for approx. 2 – 3 min. Season with salt and pepper.
Add canned tomatoes, sweet corn, and kidney beans. Stir well to combine.
Leave to simmer for approx. 15 – 18 min. over low-medium heat. Stir occasionally. Season to taste with sugar, salt and pepper. Enjoy with aromatic rice and serve with sour cream.