Chili Update

It is officially COLD in Nashville! We even had a sprinkling of snow throughout the day. This isn't my first chili of the year - but I've changed my recipe a little so I'm posting an update and adding some red wine ideas.

Since we eat this a lot in fall and winter I've tried it with several kinds of wine and I have a few favorites.

It's so interesting to read about and hear what wines people prefer paired with foods. It varies so widely and i'm always up for trying a new combo. Check out these Sommelier recommendations.

Rosé & White Wines

Rosé: I really enjoy the ones from the Chinon region of the Loire Valley, France, South Africa (Boschendal's The Rose Garden rosé is a favorite ) and Spain.

Something about the refreshing quality of rosé pairs well with flavorful chili.

Chenin Blanc: Typically a bit sweet - and I am not a sweet wine fan - unless it is paired with a spicy or fatty/fried meal. I keep hearing this advice from "wine people" in general. Pair a spicy dish (Thai, for example) with a wine that has some acidity and a tiny bit of sweetness. I've found great Chenin Blanc from South Africa and also the Vouvray region of France.

Red Wines

Red Zinfandel: Made from the same grape as your mom or grandmother's beloved white Zinfandel - only much more complex and not sweet at all. I look for California red Zins - specifically from Lodi OR look for the word Primitivo on Italian bottles.

Grenache/Garnacha: Said to be as important to the wine world as Cabernet Sauvignon, Grenache is very food-friendly and easily pleases a crowd. You may be familiar with red blends from the Rhône Valley, France. Most are a blend of Grenache, Syrah and other regional grapes. Look for Côtes du Rhône, Condrieu, Gigondas, and, for one of the best from the region, Châteauneuf-du-Pape.

Beer or cider work so, so well with chili too.

At the end of the day - drink what you love!

Pork & Beef Chili

INGREDIENTS

1 pound ground pork (or 1/2 pork + 1/2 beef)

1 Poblano pepper, chopped (green bell pepper if you cannot find a poblano)

1 onion, chopped

32 ounces beef broth (I use low-sodium)

1 can (15.5 oz) kidney beans, drained and rinsed

1 can (15.5 oz) pinto beans, drained and rinsed

1 can (15.5 oz) crushed tomatoes

1 Tablespoon chili powder (I've used Ancho chili powder lately)

1/2 Tablespoon smoked paprika

1 teaspoon dry mustard powder

1 teaspoon cumin

1 teaspoon coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1 Tablespoon cocoa powder

1 double shot espresso

Salt and pepper

INSTRUCTIONS

1-Brown ground meat over medium-high heat in a pot large enough hold a full batch of chili. A dutch oven or heavy-bottomed pot is best.

2-Once mostly browned, add in the chopped pepper and onion along with all the spices. Continue to cook until the onion is translucent. Season with salt and pepper to taste. I start with one tablespoon at this point.

3-Add the beef broth, drained beans, tomatoes and espresso shot. Give everything a big stir and wait for it to bubble.

4-Once the pot starts boiling, reduce to medium heat so that there is a constant simmer. I typically taste a spoonful of broth at this point to see how the salt level is. I usually add a bit more (1/2 T more) at this point - but not too much as the liquid will reduce and concentrate the flavors.

5-After about an hour of simmering the sauce should have reduced somewhat. I stir the pot every now and then. The heat can be adjusted if too high.

6-Once an hour or so has passed, give it a taste and add salt if needed. I typically add a bit of pepper at this point as well. Remove from heat and let cool a bit before serving. You could even do this in serving bowls if you need it to cool faster. This gives the chili time to thicken up.

7-Serve with your favorite chili toppings. We love diced red onion, shredded sharp cheddar cheese, sour cream and tortilla chips.

NOTES

-This chili has a good amount of liquid in it. I find it is better on day 2 with that liquid included. If you prefer a thicker version-reduce the broth and try 24 oz to start. You can always add more - even the following day as you reheat it.

-The beauty of chili is that you can't go wrong. If you are missing some spices - just try it with what you have. I sometimes add chopped celery leaves along with the onions and peppers to add more flavor.

Enjoy!