Chambourcin Chili
Ingredients
At a glance
Main Ingredient
Difficulty
Course/Dish
Wine
Serves
6
- 1 1/2 lbs ground beef (15% fat)
- 1 tablespoon olive oil
- 1 chopped green bell pepper
- 1 chopped small white onion
- 1 tablespoon minced garlic
- 1 (1 1/4 ounce) package chili seasoning mix
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) can ranch-style pinto beans
- 1 (16 ounce) can kidney beans (rinsed)
- 2 cups St. James Winery Chambourcin (dry red wine)
- salt
- pepper
- 2 tablespoons sugar
Methods/steps
1. Saute onions and bell peppers in olive oil until tender.
2. Add ground beef and brown slowly over low heat, stirring often.
3. Add garlic and cook until ground beef is thoroughly cooked.
4. Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
5. Bring to a boil, then reduce heat and simmer for 3 hours.
6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
7. Best served with a dollop of sour cream and shredded cheddar cheese.
2. Add ground beef and brown slowly over low heat, stirring often.
3. Add garlic and cook until ground beef is thoroughly cooked.
4. Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
5. Bring to a boil, then reduce heat and simmer for 3 hours.
6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
7. Best served with a dollop of sour cream and shredded cheddar cheese.
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