Deep & Dark Bison Chili with Argentinian Flair
"This hearty chili takes inspiration from the bold flavors of Argentina, featuring juicy ground bison and a symphony of spices. But the secret weapon? A cup of Black Box Deep & Dark Cabernet Sauvignon. The wine adds a layer of rich complexity, taking this chili from good to phenomenal. Topped with a vibrant chimichurri and tangy wine pickled onions, for flavor balance, this dish is a fiesta for your taste buds especially when paired with Black Box Deep & Dark Cabernet. Sauvignon."
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 1 cup, 1 1/4 cup, 1 1/4 cup, 1/3 cup, 1 Tbsp, 2 cups, 1 tsp, 6 Tbsp, 1 cup, 1 cup, 1 cup, 10 Tbsp, 5 Tbsp, 1 cup, 1 Tbsp, 1 Tbsp each, 1 Tbsp each, 1/2 Tbsp each, 1 tsp, 3 Tbsp, 1 Tbsp, 1/2 cup, 3 |
| Black Box Deep & Dark Cabernet Sauvignon, divided | |
| Red Wine Vinegar, divided | |
| Granulated Sugar | |
| Pickling or Herb Blend Spices | |
| Large Red Onion, chopped, divided | |
| Kosher Salt , divided | |
| Garlic, chopped, divided | |
| Fresh Cilantro, chopped | |
| Fresh Mint, chopped | |
| Fresh Parsley, chopped | |
| Olive oil | |
| Fresh lime or lemon juice, divided | |
| Bell Pepper, chopped | |
| Smoked or Kosher Salt | |
| Chili Powder & Ancho Powder | |
| Coriander & Smoked Paprika | |
| Ground Cumin & Oregano | |
| Onion Powder | |
| Homemade Chiichurri | |
| Fish Sauce | |
| Beef Broth | |
| Black Beans, 15 oz can |
Directions
- Make the Pickled Onions: Combine water, 1 cup vinegar, 1/2 cup wine, sugar, pickling spice, and 1/2 tsp salt in a saucepan. Bring to a boil, stirring occasionally, for 5 minutes. Pour into a glass bowl and steep for 10 minutes. Stir in chopped red onions and refrigerate until ready to use. Pickled onions can be made ahead and stored for up to a month.
- Prepare the Chimichurri: Using a food processor or by hand, chop 6 cloves of garlic. Reserve 1 Tbsp of chopped garlic for the chimichurri. Transfer the remaining chopped garlic to a prep dish for the chili. Add cilantro, mint, parsley, 1/4 cup vinegar, 1/2 cup olive oil, 2 Tbsp lime juice, and 1/2 tsp salt to the food processor with the reserved garlic. Process until finely chopped but not blended. Set the chimichurri aside without cleaning the food processor.
- Make the Black Bean Paste: Pour one can of undrained black beans into the food processor and process into a chunky paste. Drain the remaining 2 cans of black beans and set aside.
- Cook the Chili: Heat 2 Tbsp oil in a soup pot over medium heat. Sauté 1 cup onions and bell pepper for 5 minutes, until softened. Add bison, reserved chopped garlic, smoked salt, chili powder blend, ancho chili powder, coriander, smoked paprika, cumin, oregano, and onion powder. Cook for 5 minutes, breaking up the bison with a spatula, but don’t fully cook through.
- Add the Depth of Flavor: Pour in 1 cup Black Box Deep & Dark Cabernet Sauvignon, beef broth, chimichurri, and fish sauce. Simmer for 10 minutes on low heat.
- Finish the Chili: Stir in the black bean paste, followed by the remaining drained black beans and lime juice. Simmer for 20 minutes to an hour, allowing the flavors to meld.
- Serve and Enjoy: Ladle chili into bowls and drizzle with chimichurri. Top with wine pickled red onions and serve with a glass of Black Box Deep & Dark Cabernet Sauvignon for a truly Argentinian experience.