"This is a quick and easy chili recipe that is packed with flavor, where you adjust the heat as desired, and is even better the next day. The addition of the Pinot Noir with it's notes of cocoa melds beautifully with the warm spices , and the sweetness of the corn and hominy complement the back heat that makes any exceptional chili shine. I like to serve it with the traditional condiments and cornbread cakes to which I add sweet corn and brush with honey butter. Sweet and sassy!"

Prep Time


Cook Time


Paired With

Main Protein



1 Tbsp cooking oil, ground beef (chili grind if available, beef base, or to taste, diced Chipotle pepper in adobo sauce, or to taste, cayenne pepper, or to taste, BLACK BOX PINOT NOIR, diced medium onion, chopped, minced garlic, chopped Cubanelle peppers or green bell peppers, red enchilada sauce, drained beans - any mix of red, pinto, kidney or ranch, drained hominy, fresh corn cut from the cob (or about 2 cups frozen or drained canned corn)
2 lbs
1 Tbsp
2 Tbsp
1/2 tsp
3/4 cups
1 Tbsp
1 cup
1 can (10 oz,)
3 cans (12 oz,)
1 can (29 oz.)
2-3 ears


Heat the oil in a large stew pot and brown the beef.  Stir in the beef base, Chipotles, cayenne, Malbec, onions, garlic and peppers and simmer for 15 minutes stirring as needed. Add the  enchilada sauce and simmer another 15 minutes.  Taste to adjust the seasoning and then add the beans, hominy and corn and simmer, stirring as needed, another 15 minutes.

OPTIONAL:  Serve with chopped green onions, grated cheese, sour cream and cornbread.

NOTE:  It’s equally good with my favorite BLACK BOX MALBEC