Smoky Chipotle and Cabernet Chili with Orange and Tomatillo Salsa
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 | |
| flour | |
| salt | |
| 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 | |
| salt | |
| Mexican crema | |
| Crumbled Cotija Cheese |
Directions
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.