Hot Italian & Sweet Pepper Chorizo Chili with Pinot Noir Reduction

"I took classic ground beef and added a few exciting ingredients, seasoned hot Italian and chorizo sausages, ancho chili powder, smoked paprika, and cannellini beans for developed layers of unforgettable flavors in an hour! Your taste buds will be forever loved with a little sweet heat and a little back heat all brought together by the pairing of Black Box Pinot Noir which just happens to be in the chili and then used again as a reduction topper sauce! Semi fancy-ish in every glorious bite…PS make a double batch of the reduction sauce, it’s that finger licking Black Box good!"

Prep Time

5 minutes

Cook Time

55 minutes

Paired With

Pinot Noir

Main Protein

Pork

Ingredients

IngredientQuantity
Sweet mini peppers 4 each, 5 each, 1 Tbsp, 2 each, 2 1/2 Tbsp, 1 lbs, 1 lbs, 8 oz, 1 cups, 16 oz, 8 oz, 1/2 cups, 2 Tbsp, 1 1/2 Tbsp, 1 1/2 Tbsp, 1 1/2 tsp, 1 1/2 tsp, 1/2 tsp, 15 oz, 1/2 cups, 1/2 cups, 1/3 each, 3 Tbsp
Garlic cloves
Sriracha chili sauce
Jalapeno Peppers, seeded, divided
Olive oil
Ground hot Italian pork sausage
Ground prime beef sirloin
Mexican pork chorizo, casing removed
Diced yellow onions
Canned fire roasted diced tomatoes (unstrained)
Fresh sweet cherry tomatoes, diced
Black Box Pinot Noir Wine
Italian seasoning
Ancho chili powder
Smoked paprika
Sugar
Salt
Black pepper
Canned cannellini beans
Black Box Pinot Noir Wine
Balsamic reduction
Habanero pepper, finely minced
Sugar

Directions

Add the first 3 ingredients to a food processor, along with half the jalapeno’s, plus 1 tablespoon of the oil. Puree until well combined. Set aside.

 

To a large size stock pot, add remaining oil, the sausage, sirloin, chorizo, and onions. Cook over medium heat for 10 minutes, breaking up the sausage as you stir. Add in the pureed mix, the canned tomatoes with juice, fresh tomatoes, wine, Italian seasoning, ancho powder, paprika, sugar, salt, and pepper. Cover and simmer over medium heat for 25 minutes or until tomatoes break down. Gently stir in beans with juice, cover and simmer over low heat, stirring occasionally for 20 minutes. Taste and adjust any seasonings to your liking.**

 

While the chili cooks, finely mince the remaining jalapeno pepper and add to a small saucepan along with the wine, reduction sauce, habanero pepper, and sugar. Simmer over low heat for 15 minutes or until thickens a bit. 

 

Serve the chili family style with the habanero pepper Black Box reduction sauce and pinot noir wine! If desired, garnish with whole or sliced sweet peppers! Enjoy!

 

Notes: *These are the small colored peppers (red, yellow, orange), that are sweet with no heat. **For extra spice and heat, add more jalapeno peppers or sriracha chili sauce during the last simmer.