Black Box Chili
"As a Black Box wine enthusiast, I always have a glass when I am cooking. When making chili one day, the chili looked a little too thick. Since I had my Box right there, I just opened the valve and added until I got a better consistency. Much to our surprise, the flavor was fantastic. Added Box to our cooking has become a regular thing.
I say the time depends because it depends on who is in the kitchen and how much Box we are enjoying."
Ingredients
| Ingredient | Quantity |
|---|---|
| See below | All, All |
| See Below |
Directions
- 2 tablespoons extra virgin olive oil (EVOO), corn oil or vegetable oil
- 2 pounds ground sirloin
- 1 medium onion, chopped or half bag frozen chopped
- 3 cloves garlic, chopped or teaspoon jarred minced garlic in Olive Oil
- 1 rounded tablespoon chili powder (a palmful)
- 1 tablespoon grill steak seasoning
- 1 level tablespoon ground cumin
- 1/2 level tablespoon ground coriander
- 12 ounces of Black Box Cabernet Sauvignon
- 1 cup beef broth/stock
- 1 can tomato paste (6 ounces)
- 1 can chunky-style crushed tomatoes (28 ounces)
- 1 can dark red kidney beans, drained (14 ounce)
- 1 can black beans, drained (14 ounce)
- 1 can corn, drained (14 ounce)
- !! 1 chopped jalapeno !!
- Salt to taste, might not be necessary
Preparation (Chop all and put all ingredient out)
Heat a large pot over medium-high heat with two turns of the pan of EVOO, about two tablespoons and minced garlic. When the oil ripples, add the ground sirloin and crumble the meat as it cooks. Drain. Add the onion, chili powder, grill seasoning, cumin and coriander and beef broth. Cook another five minutes.
Add 6 ounces of wine and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the remaining wine, tomato paste, crushed tomatoes, beans and corn, and bring to a bubble. Reduce heat and simmer 10-20 minutes. Serve with your favorite chili toppings and corn bread.