Blackened & Blue Chili

"Who doesn’t love a good beef, blue cheese and wine combination? This chili hits all the familiar notes with a couple of fresh and fun twists. This is my take on a traditional beef chili but with so much more flavor and depth. The homemade blackened seasoning, crispy shallots, celery gremolata and crumbled blue cheese takes this chili to the next level."

Prep Time

30 minutes

Cook Time

1 hour

Paired With

Main Protein



Yellow onion - finely diced 1, 1, 2, 2 tablespoons, 1 pound, 1 pound, 28 ounce can, 15 ounce can, 6 ounce can, 15 ounce can, 15 ounce can, 1 cup, 2 tablespoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 2 teaspoons, 1 tablespoon, 2 teaspoons, 1 cup, 1 cup, 1 cup, 3 tablespoons, 1/2 cup, 1 teaspoon, 6 ounces
Green pepper - finely diced
Garlic clove - minced
Olive oil
Ground beef (93/7)
Hot Italian sausage (casing removed)
Crushed tomatoes - canned
Diced tomatoes - canned
Tomato paste
Kidney beans - canned
Black beans - canned
Black Box Merlot
Smoked paprika
Dried basil
Dried oregano
Cayenne pepper
Onion powder
Garlic powder
Parsley flakes - dried
Kosher salt
Black pepper
Shallots- sliced thin
Vegetable oil
Celery - finely minced
Lemon zest
Parsley - fresh - finely minced
Kosher salt
Blue cheese


1. Make blackened seasoning: combine paprika, basil, oregano, cayenne, onion powder, garlic powder, parsley flakes, 1 tablespoons kosher salt and black pepper in a small bowl. Set aside. Set aside 2 tablespoons for later use. 
2. Place large stock pot on stove over medium heat. Heat 2 tablespoons olive oil. Add onion, green pepper and garlic clove. Saute for 3-4 minutes. Add ground beef and Italian sausage. Break up meat until crumbled and cooked through. Drain off fat. Add in blackened seasoning. Reserve 2 tablespoon seasoning for fried shallots. 
3. Add crushed tomatoes, diced tomatoes, tomato paste, kidney beans and black beans, and Black Box Merlot. Stir everything together. Bring to boil. Once boiling, turn heat down to medium low and let simmer for 1 hour, stirring occasionally. 
4. Make celery gremolata: in a medium bowl combine minced celery, lemon zest, minced parsley and 1 teaspoon kosher salt. Set aside.
5. Make crispy shallots: heat vegetable oil in shallow pan over medium high heat. Drop in sliced shallots in small batches. Fry for 2-3 minutes until brown and crisp. Remove from pan and drain on paper towel. While hot, sprinkle with reserved blackened seasoning. Repeat until all shallots are cooked. 
6. To serve: place chili in bowls. Top with crumbled blue cheese, celery gremolata and fried shallots. Enjoy!