‘Tis the season for Chef Becca’s famous chili! Our culinary director has shared her recipe so you can recreate this tasty dish for your upcoming winter parties. Pro tip: Pair this chili with our Dundee Hills Pinot Noir for a match made in heaven!
1 lb choice of meat, mushrooms, or tofu – we used equal parts ground pork, ground beef, braised pork, and braised beef
2 yellow onions, diced
1 red onion, diced
Garlic infused olive oil
3 T fresh garlic, ground or minced
1 C of the chili meat rub, see below
2 T ground cumin
2 T ground chili powder
2 T ground oregano
3 large cans of tomatoes – Pro Tip: Chef likes to mix up the flavors with her cans of tomatoes by using 1 can fire roasted, 1 can regular dice, 1 can San Marzano.
1 bottle Dundee Hills Pinot
2 T Tomato Paste
3 cans of beans – much like the tomatoes, we used one can of each: black, pinto, and kidney.
Salt & Pepper to taste
CHILI MEAT RUB INGREDIENTS
½ C salt
½ C dark brown sugar
8 T chili powder
8 T ancho chili powder
4 T onion powder
4 T garlic powder
3 T black pepper
2 T cayenne
1. In a stockpot, using garlic infused olive oil, sweat down the yellow and red onions with salt, over medium heat for about 7 minutes.
2. Add the fresh garlic and a pinch more salt, and continue cooking for another 3 minutes.
3. Add all the spices – one cup rub, plus the cumin, chili powder, and oregano. These will coat the onions and garlic, creating a paste.
4. Add the tomatoes, meat, and beans, stirring to ensure everything fully combined. Return to a simmer.
5. Meanwhile, add 1 bottle of Dundee Hills Pinot Noir to a pot and simmer until the wine has reduced by half. Add the tomato paste and stir until combined. Add the redux to the chili and continue simmering.
6. Once the chili has been cooking for at least 4 hours, it’s ready to enjoy. However, Chef Bex fully believes this chili gets better the longer you cook it, so feel free to break out the crock pot and let it go overnight!