Main Dish
Simple, Perfect Chili
Rodney Strong Vineyards
11455 Old Redwood Highway
Healdsburg , CA 95448
rodneystrong.com
- RECIPE YEAR: 2019
- RECIPE BY: Chef Alejandro Garcia
- YIELD: Serves 8
- PAIRS WELL WITH: 2015 Reserve Cabernet
A simple chili recipe filled with awesome flavor and a little spice, this dish pairs deliciously with Rodney Strong's reserve Cabernet Sauvignon.
Ingredients:
- 2 tablespoons olive oil
- 2 pounds ground beef
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 bag shredded cheddar cheese
- 1 bunch green onions, chopped
Directions:
In a large pot over medium heat, warm the olive oil. Add the ground beef, onion and garlic and cook, stirring occasionally, until the beef is browned. Drain off the excess fat from the pot. Add the tomato sauce, chili powder, cumin, oregano, salt, paprika and cayenne to the pot and stir well. Cover, reduce the heat to low and simmer, stirring occasionally, for 1 hour. If the mixture becomes too dry, add water 1/2 cup at a time as needed. After 1 hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili and stir well, then taste and adjust the seasoning. Add more masa paste and/or water to reach the desired consistency or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve the chili topped with the cheddar cheese and green onions.
