Smoky Ancho Chili with Zinfandel Wine Pairing

"In the heart of Texas, a state known for its love of hearty, flavorful dishes, there's one iconic recipe that stands out among the rest: My Smoky Ancho Chilli Recipe. This classic dish has a rich history and a story that's just as captivating as its taste. the story of this award-winning chili is one of passion, creativity, and a love for bold flavors. It's a dish that has captured the hearts and taste buds of many, and it continues to be a favorite among chili lovers everywhere."

Prep Time


Cook Time


Paired With

Main Protein



ground beef 2 pounds, 1, 4, 2 tablespoons, 1 tablespoon, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon, 2, 2 cups, 1 can, 1 can, 1 cup, 1/4 cup, 1 tablespoon, To preference
Diced onion
Minced garlic cloves
Chilli powder
Ground cumin
Smoked paprika
Dried. Oregano
Black pepper
dried ancho chilies, stemmed and seeded
beef broth
Diced tomatoes
red kidney beans, drained and rinsed
Zinfandel wine
chopped fresh cilantro
Shredded cheddar cheese and sour cream for serving




  1. In a large pot, cook the ground beef, onion, and garlic over medium heat until the meat is browned and the onion is softened. Drain off any excess fat.
  2. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1-2 minutes to toast the spices.
  3. Add the dried ancho chilies, beef broth, and diced tomatoes. Bring the mixture to a simmer, then reduce the heat to low and cook, covered, for 45 minutes.
  4. Remove the ancho chilies from the pot and discard. Stir in the kidney beans, Zinfandel wine, cilantro, and honey. Cook for an additional 15 minutes.
  5. Serve the chili with shredded cheddar cheese and a dollop of sour cream on top.


Wine Pairing:


Enjoy this smoky, spicy chili with a glass of Zinfandel wine. The bold flavors of the chili will perfectly complement the rich, fruity notes of the wine. The wine’s tannins will also help to balance the heat of the chili, making for a truly enjoyable dining experience.