A Spirited Marriage of Pork and Beef

"Chorizo is a pork and chili pepper sausage that adds a layer of spice to the tender cuts of pork and beef tenderloins. The chili spices marry well with the oak and fruit flavors of the Black Box Pinot Noir. My husband loved the chili and the Pinot Noir both in the chili and in the glass that accompanied it. He kept going back for more."

Prep Time

30 minutes

Cook Time

1 hour

Paired With

Main Protein



Ground Chorizo 8 oz, 1 lb, 1 lb, 1 Tablespoon, 1, 2, 3, 2 Tbsp, 4 Tbsp, 1 Tbsp, 1 tbsp, 1 Tbsp, 1 tsp, 1/4 tsp, 1/4 cup, 1 28 oz, 1/2 cup
Beef Tenderloin trimmed and cut bite sized
Pork Tenderloin trimmed and cut bite sized
Vegetable Oil
Sweet onion chopped large
jalapenos fresh seeded and minced
cloves garlic minced
Tomato Paste
Chili Powder
dried Oregano
Smoked Paprika
Sea Salt
Red Pepper Flakes
Black Box Pinot Noir
peeled whole can tomatoes with juice
Beef Broth low sodium


A Spirited Marriage of Pork and Beef Chile


  1. In a large Dutch Oven brown Chorizo then remove from pot and transfer to a large bowl.. Add pork and beef to pot and brown in drippings. When browned, remove meat and liquid and add to Chorizo bowl. Set aside.
  2. Use 1 tablespoon vegetable oil in the Dutch oven to saute onions, jalepenos and garlic until onions are translucent, about 2-3 minutes. Add tomato paste and spices and cook about 1 minute.
  3. Use Black Box Pinot Noir to deglaze pot.
  4. Crush tomatoes and add to pot with liquid
  5. Return meats with liquid to pot and cover with beef broth.
  6. Let simmer for about 1 hour.
  7. Pair with Black Box Pinot Noir, light bodied with oak and fruit flavors.
  8. Enjoy