Smoky Chipotle and Cabernet Chili with Orange and Tomatillo Salsa

"This smoky and spicy Mexican-inspired chili is unique because it is topped with a bright and fresh homemade salsa. Open up a bottle of Black Box Cabernet Sauvignon wine and add some to the chili for a deep and luscious flavor, then enjoy the rest of the bottle along with your meal. Just before serving, top each bowl with a drizzle of crema and a sprinkle of crumbed cheese. It is the ultimate fancy-ish dinner that is easy to make, yet sure to impress."

Prep Time

30 minutes

Cook Time

2 hours

Paired With

Main Protein



2 pounds ground beef 2 pounds, 1 1/2 cups, 2 cloves, 2 tablespoons, 1 tablespoon, 3 tablespoons, 2 tablespoons, 2 teaspoons, 1 teaspoon, 1 teaspoon, 1 28 ounce can, 1 cup, 1 ounce, 2 15 ounce cans, 1 medium, 2 cups, 1/2 cup, 1/4 cup, 1 tablespoon, 1/4 teaspoon, for topping, for topping
1 1/2 cups chopped white onion
garlic, minced
chopped chipotle peppers
1 tablespoon adobo sauce (from the can of chipotle peppers)
chili powder
dried oregano
cumin seeds
diced tomatoes, undrained
Black Box Cabernet Sauvignon
unsweetened chocolate
pinto beans, drained and rinsed
orange peeled and cut into 1-inch segments
chopped tomatillos
1/2 cup chopped white onion
1/4 cup chopped cilantro
chopped chipotle peppers
Mexican crema
Crumbled Cotija Cheese


In a large pot over medium-high heat, combine the ground beef and onion. Cook until the meat is browned and crumbled. Add the garlic, chipotle peppers, and adobo sauce and cook until the garlic is fragrant. Add the chili powder, flour, salt, oregano, cumin seeds, and ground coriander and stir well to combine. Stir in the undrained tomatoes, Black Box Cabernet Sauvignon, and the unsweetened chocolate. Bring to a boil, then reduce the heat to low and simmer for 2 hours, stirring occasionally. If the chili starts to look too thick, add additional wine as necessary. Add the pinto beans and heat for an additional 10 minutes. 

While the beans are warming, make the salsa. In a medium bowl combine the orange segments, tomatillos, onion, cilantro, chipotle peppers, and salt. Set aside until ready to serve. 

Top each bowl of chili with some of the homemade salsa, a drizzle of Mexican crema and a sprinkling of crumbled Cotija cheese. Enjoy with a glass of Black Box Cabernet Sauvignon.