This warm-to-your-core dish comes from one of our Lasseter Team Members, Alex. If you’ve had the pleasure of enjoying a tasting at the winery, you’ve most likely met him!
While the length of this recipe may look intimidating, this chili is relatively low effort that packs flavor into each spoonful. You’re going to want to bring this to share at your holiday gatherings this year, accompanied by a bottle of Old Vine Zinfandel. This hearty and mouthwatering chili enhances the dark berry and peppery flavors of the wine, making it an addicting combination for the cold, winter months.
Wine we paired with this recipe:
Old Vine Zinfandel – L’Ame du Sage
Justi Creek Vineyard, Sonoma Valley
Ingredients:
- 2 1/2 lbs – Ground Beef
- 2-3 slices thick cut Bacon
- 1 large yellow onion, chopped
- 1 packet Lawry’s or McCormick Chili seasoning
- 1 tbsp – Chili Powder
- 1 tbsp – Smoked Paprika
- 2 tsp – Cumin
- 2 cans – Diced Green Chilis
- 2 large cans – whole, peeled Tomatoes, crushed
- 2 cans – Rotel with cilantro & lime juice
- 1 can – Stewed Tomatoes
- 1 can – Black Beans, rinsed
- 1 can – Pinto Beans, rinsed
- 1 can – Red Kidney Beans, rinsed
- 1 tbsp – Balsamic vinegar
- Salt & Pepper – to taste
- For Garnish – Limes, Sour Cream, shredded Cheddar Cheese, & Chives
Preparation:
Step one:
In a large pot, par cook bacon for about 5 minutes, then remove, leaving juices behind. Chop bacon into chunks and set aside.
Step two:
Add chopped onion to pot and cook until softened. Add in cans of green chilis and stir. Add ground beef to pot and lightly brown, then add chili seasoning, chili powder, and cumin and continue cooking.
Step three:
Once beef is mostly cooked, add all of the canned tomatoes to the pot, stir and cover. Simmer for at least 1 hour.
Step four:
After an hour, add bacon chunks back to the pot. 30 minutes before serving, add all the cans of rinsed beans and bring to a simmer again.
Step five:
Right before serving, add balsamic vinegar and stir. Garnish with cheese, sour cream, chives, and lime juice and enjoy!
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