Smoky ‘N’ Sassy Southwest Chili

"Nothing beats the aroma of chili cooking on the stove when you walk into the kitchen. Wait, let me correct myself. Nothing beats eating a comforting bowl of hot chili with a bit of spice and sass! Living in the Southwest, the flavors and ingredients of the region frequently grace our meals. Our family devours this Southwestern style chili—with tender ribeye, black and pinto beans, the smoky paprika and chipotle seasonings, salsa, chocolate—and adding depth of flavor, Cabernet Sauvignon."

Prep Time

20 minutes

Cook Time

2-1/2 hours

Paired With

Main Protein



vegetable oil 3 tablespoons divided use, 1-1/2 cups, 1 cup, 2 teaspoons, 1 teaspoon, 1 teaspoon, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 1-1/2 pounds, 2 (14.5 ounce) cans, 3/4 cup, 2/3 cup, 1 (15 ounce) can, 1 (15 ounce) can, 1/4 cup, 1/2 teaspoon (or to taste), Toppings if desired
chopped white onions
chopped green bell peppers
minced fresh garlic
ancho chile powder
chipotle chile powder
smoked paprika
oregano, preferably Mexican oregano
ground cumin
boneless ribeye beef, trimmed of excess fat and cut into 1/2-inch cubes
beef broth
mild salsa *
Black Box Cabernet Sauvignon wine
pinto beans, well rinsed and drained
black beans, well rinsed and drained
semi-sweet chocolate chips
Kosher salt
Chopped tomatoes, sour cream, shredded Cheddar cheese, sliced scallions, cilantro, avocado slices


Heat 1 tablespoon of oil over medium heat in a 5 to 6 quart Dutch oven. Add onions and bell peppers; sauté 3 minutes, stirring frequently. Add garlic, ancho chile, chipotle chile, paprika, oregano, and cumin. Stirring constantly, sauté 1 minute or until fragrant. Remove ingredients.

Add 1 tablespoon of oil to same Dutch oven; swirl to coat bottom. Increase heat to medium-high. Add half the beef, cook until just seared, stirring occasionally. Remove beef and set aside. Repeat with remaining 1 tablespoon oil and beef. Cook until just seared. Remove pot from heat.

Add reserved cooked beef, broth, salsa, wine, and sautéed onion mixture. Stirring, bring to boil over high heat. Reduce heat to low. Simmer, uncovered, for 1-1/4 hours, stirring occasionally.

Add beans and chocolate; mix well. Stirring occasionally, simmer, uncovered, for 45 to 60 minutes until chili has thickened. Stir in salt. Place in serving bowls. If desired, add toppings of choice. Makes about 10 cups. Serves 4.

*You can amp up the heat of the chili by using a medium or hot salsa, if desired.