Mexican Elote Chili

"Mexican chorizo and spices give this chili a delicious smoky flavor while the pinot noir with its strawberry, red cherry and notes of toasty oak adds depth of flavor. Elote corn, known as Mexican street food, is sweet, savory and spicy adding more complexity and texture to the dish. The Mexican elote chili is topped with huevos rancheros, which are nestled in tangy, melted pepper jack cheese, then garnished with pico de gallo, guacamole, sour cream, black olives, cotija cheese, and cilantro. A glass of the Black Box Pinot Noir complements the richness of the dish without being overpowering."

Prep Time

10 minutes

Cook Time

55 minutes

Paired With

Main Protein



ground sirloin 1 pound, 1/2 pound, 2 teaspoons, 1 teaspoon, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 1 teaspoon, 1/2 teaspoon, 1 cup, 1/2 cup, 1 cup, 1 cup, 1/4 cup, 1/2 cup + 2 tablespoons reserved, 1 teaspoon, 2 teaspoons, 2 tablespoons, 6, 1 cup, 1/2 cup, 1/4 cup, 2 tablespoons, 2 tablespoons, 3 tablespoons
Mexican chorizo, casings removed
garlic powder
onion powder
freshly ground pepper
black beans
fire roasted salsa
Black Box Pinot Noir
cooked corn
chipotle mayonnaise
cotija cheese
chili powder
lime juice
chopped cilantro
shredded pepper jack cheese
pico de gallo
sour cream
sliced black olives
cotija cheese
chopped cilantro


  • In medium sized bowl, mix together the ground sirloin, chorizo, cumin, coriander, garlic powder, onion powder, oregano, salt, and pepper. Brown the meats in a medium sized skillet over medium heat for 10 minutes. Drain excess fat. Add the black beans, salsa, and pinot noir.  Simmer on low heat with a covered lid for 40 minutes.
  • Combine the corn, chipotle mayonnaise, cotija cheese, chili powder, lime juice, and cilantro in a medium sized microwave safe bowl and heat on high for 1 minute. Remove chili from the heat and stir in the elote corn.
  • Heat a large skillet over medium heat; spray with cooking spray. Crack the eggs into the skillet, spacing them evenly apart.  Sprinkle the pepper jack cheese around the edges of each egg.  Cook until the cheese is melted and the egg whites are set, about 3 minutes.
  • Divide the chili into 6 bowls and top each with one egg. Garnish with the pico de gallo, guacamole, sour cream, black olives, the reserved cotija cheese and cilantro.  Deliciosa!