Roman Red Wine Rosemary Chili

"My secret recipe for an Italian-inspired chili, inspired by my Nonna Maria Luisa’s recipe from Rome. A hint of rosemary and red wine, give this chili a touch of Roman flavor."

Prep Time


Cook Time


Paired With

Main Protein



olive oil 2 TBS, 2, 1, 2 TBS, 1 lb, 1 cup, 28 oz, 3 15-oz cans, 3 TBS, 1 TBS, 2 tsp
green bell pepper
minced garlic
lean ground beef
Black Box Wines Cab Sauv
crushed tomatoes
Northern White Beans
chili powder
dried crushed rosemary
smoked paprika


  • 2 tablespoons olive oil
  • 2 yellow or white onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 TBS minced garlic
  • 1 lb lean (at least 80/20) ground beef
  • 1 cup red wine (Black Box Wines Deep and Dark Cabernet Sauvignon)
  • 1 (28 oz) can crushed tomatoes
  • 3 (15 oz) cans Northern white beans
  • 2 to 3 tablespoons chili powder
  • 1 TBS dried crushed rosemary
  • 2 teaspoons smoked paprika
  • Salt and pepper, to taste
  • Beef broth (optional)

In a large skillet, heat oil then add onions, bell peppers and garlic . Saute 4 to 5 minutes.

Add ground beef and cook until browned.

Pour in red wine, and turn up the heat to high until it boils, scrape the pan and keep stirring, then reduce to low heat. 

Add the rest of the ingredients, cover and simmer 1 hour, stirring occasionally. Serve topped with melted mozzarella and a spoonful of sour cream. 

Shredded mozzarella cheese, sour cream