Pam’s Chili with Wine

"Easy one pot wine chili to enjoy on a cold day. This is a simple recipe that you will be making over and over. Wine gives it much more depth and enjoyment. Adjust the spices to your liking, but I think this recipe calls for the perfect amount, and those that want more heat can always add more. Enjoy!"

Prep Time

10 Min

Cook Time


Paired With

Main Protein



Olive oil 2 Tbsp, 1 lbs, 2 stalks chopped, 1 med, 1 chopped, 1 cup, 3 - 14 oz cans, 1- 14 oz can, 1- 10 oz can, 1-14 oz, undrained, 1-14 oz, undrained, 1 Tbsp, 1 tsp, 1/4 tsp, 3 cloves, 1/4 tsp, 1/8 tsp, 1 tsp, 1/4 ts
ground beef
white onion
green bell pepper
red wine
stewed tomatoes
tomato sauce
diced tomato with green chiles
kidney beans
pinto beans
chili powder
smoked paprika
black pepper


In a large, heavy-bottomed saucepan or skillet over medium high heat, heat oil. Add onions bell peppers and celery Saute 4 to 5 minutes until golden brown and softened. Add garlic; cook 1 minute.

  • Add ground beef; break apart with a wooden spoon and cook 10 minutes until browned.
  • Pour in red wine. Increase heat to high; boil 10 minutes, stirring often and scraping up any bits that stick to bottom of pan. Reduce heat to a simmer.
  • Pour in stewed tomatoes, tomato sauce, diced tomatoes with green chiles, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning. Stir in kidney and pinto beans. Season with salt and pepper.
  • Bring to a boil, then reduce heat to low, and simmer for 1 hour.
  • Best if topped with Cheddar Cheese with Caramelized Onions