Smoky, Hearty High Kickin’ Chili

"This chili packs a powerful punch in the flavor department, thanks to the magical combination of Black Box Pinot Noir, chipotle peppers in adobo sauce and cocoa powder. Cumin, paprika and freshly ground chile pepper give the chili its distinctive flavor, elevating it from regular chili to ‘I need to have that recipe chili. It is delicious with or without beans, depending on preference. As a non-native Texan, I do allow beans to mingle with my beef as I love the textural variation they bring to the dish but I fully respect those who advocate for bean free chili."

Prep Time

10 minutes

Cook Time

1 hour

Paired With

Main Protein



Hickory Smoked Bacon 4 slices, 1, 1, 1 lb, 1.2 lb, 2, 1 teaspoon, 1/2 teaspoon, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 3 teaspoons, 3 1/2 cups, 1/2 cup, 3, 1 1/2 cups, 1
small yellow onion, chopped
red Bell pepper, chopped
ground beef sirloin (90/10)
ground beef (80/20)
roasted garlic cloves
spanish paprika
freshly ground chile pepper
Mexican oregano
ground cumin
tomato puree
chicken stock
Black Box Pinot Noir
chipotle peppers in adobo sauce, chopped
cooked kidney beans, drained
heaping tablespoon cocoa powder


Cook bacon in large skillet until crisp. Remove from pan, chop into small pieces and set aside.

Place chopped onion and red pepper in pan with sizzling bacon fat and cook for approx. 5 minutes or until vegetables are starting to soften. Remove from heat and set aside with bacon.

Place beef in skillet and cook for approx 5 minutes until nicely browned. Add bacon, vegetables and remaining ingredients, apart from cocoa powder and stir well to combine. Cover pan with lid, reduce heat and simmer for approx. 30 minutes. Stir in cocoa powder and cook for a further 10 minutes or until chili has reached desired consistency.

Garnish with grated cheese, avocado and sour cream and serve with tortilla chips or rice.


Pairs well with Black Box Pinot Noir