Cabernet Carnivore Chili

"Introducing 'Cabernet Carnivore Chili'! Born from culinary passion, this chili has been tweaked to perfection. Bursting with the bold flavors of Cabernet Sauvignon, succulent ground sirloin, and an array of aromatic spices, it has become a staple at our family gatherings. This chili is a big hit at parties, delighting guests with its rich taste. Savor the warmth and love in every spoonful of this time-tested favorite"

Prep Time

20 minutes

Cook Time

1 hr 45 mins

Paired With

Main Protein



Olive Oil 3 tablespoons, 3 1/2 pounds, 1, 8, 3, 3 tablespoons, 2 1/2 tablespoons, 1/4 cup, Two 28-ounce cans, 3 cups, 3 cups, Two 19-ounce cans, 2, 1 tablespoon, to taste, for serving, for serving, for serving
Ground Sirlon or Chuck Beef
1 large Spanish onion coarsely chopped
8 large garlic cloves, minced
3 jalapeño chiles, seeded and minced
Chile powder
tomato paste
peeled Italian tomatoes, coarsely chopped and juices reserved
Black Box Cabernet Sauvignon
Beef stock
kidney beans, drained and rinsed
2 chipotle chiles in adobo sauce, seeded and minced
Salt and freshly ground black pepper to taste
Coarsely chopped cilantro, for serving
Sour cream, for serving
Shredded Chedder Cheese, for serving



  1. In a large pot, heat the olive oil over medium-high heat. Add the ground meat, season with salt and pepper, and brown until fully cooked. Remove excess fat if needed.

  2. Add the chopped onions, minced garlic, and jalapeño chiles to the pot. Sauté until the vegetables are softened.

  3. Stir in the ancho chile powder, paprika, and tomato paste. Cook for a couple of minutes to enhance the flavors.

  4. Pour in the Black Box red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer and reduce for about 5 minutes.

  5. Add the chopped tomatoes along with their juices, beef stock, kidney beans, chipotle chiles, and dried oregano. Stir well to combine.

  6. Bring the chili to a simmer, then reduce the heat to low. Let it cook uncovered for at least an hour, stirring occasionally.

  7. Adjust the seasoning to taste and let the chili simmer for an additional 30-40 minutes to allow the flavors to meld.

  8. Serve the chili hot, garnished with coarsely chopped cilantro, cheese, and a dollop of sour cream.