WINE & FOOD AFFAIR RECIPES

Soups

Peloton Zinfandel Chili

Harvest Moon Winery

2192 Olivet Road
Santa Rosa, CA 95401
harvestmoonwinery.com

This is a hearty meat chili with an upscale wine-country twist.

Ingredients:
  • 1 pound dried New Mexico chiles
  • 2 cups boiling water
  • Vegetable oil as needed
  • 1 cup chopped onions
  • 1 cup chopped red and yellow bell peppers
  • 1 cup chopped carrots
  • 1 1/2 tablespoons minced garlic
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 pound sausage, removed from casings
  • 1/4 cup chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon Mexican oregano
  • 4 cups beef stock
  • 1 1/2 cups Harvest Moon Zinfandel
  • 1 1/4 cups diced tomatoes in puree
  • Salt and freshly ground pepper, to taste
  • 1 cup cooked beans

Directions:

Put the chiles in a heatproof bowl and add the boiling water. Rehydrate the chiles, then puree in a blender. You will need 1/2 cup puree for this recipe.

In a large pot, warm the vegetable oil. Add the onions, carrots and bell peppers and cook, stirring occasionally, until the onions are translucent. Add the garlic and cook, stirring, for 2 minutes more. Transfer the vegetables to a bowl. 

Warm a little more vegetable oil in the pot. Add the ground beef, pork and sausage and cook, stirring to break up the meat, until browned. Add the chili powder, cumin, coriander and oregano and cook, stirring, for 3 to 4 minutes. Add the stock and deglaze the pot, stirring to scrape up the browned bits. 

Return the vegetables to the pot and add the wine, the 1/2 cup chile puree and the tomatoes. Bring to a boil, reduce the heat and simmer for about 30 minutes, then taste and adjust the seasoning with salt and pepper. Continue simmering for 30 minutes more, then add the beans and simmer for about 10 minutes. Add the masa slurry and cook for 20 minutes more. Taste and adjust the seasoning. 

Ladle the chili into bowls and serve.