Kalee’s Chili

"Fall football season is the perfect time for chili! I’m not a beer drinker, so opening a box of Black Box Cabernet Sauvignon for my delicious chili and pouring a glass for myself is a perfect game match!"

Prep Time

30 mins

Cook Time

2 hours

Paired With

Main Protein



Olive Oil 2 Tablespoons, 1 1/2 pounds, 2 diced onions, 3 stalks diced, 5 gloves minced, 2 Tablespoons, 1 teaspoon, 1 Tablespoon, 1 teaspoon, 1/2 teaspoon, 1 28 ounce can, 1 15.5 ounce can, 1 15.5 ounce can, 1/2 cup, 1 cup, 2 cubes
Ground Beef
Yellow Onion
Chili powder
Smokey paprika
Kosher Salt
Black pepper
Crushed Tomatoes
Red beans
White beans
Dark brown sugar
Cabernet Sauvignon
Beef Cubes


1. In a Dutch Oven, warm olive oil. Sauté onion, celery and garlic until translucent. Add chili powder, cumin, paprika, salt and pepper. Stir and blend spices until fragrant, 3 minutes.

2. Add ground beef and cook over medium heat until brown.

3. Add tomatoes, wine and beef cubes and bring back to medium temperature, cooking 5 mins.

4. Add beans and sugar and bring to bubble.

5. Cover and lower heat to simmer. Cook 1 1/2 to 2 hours. Check and stir periodically, adding more wine or water to thin.