Spicy Italian Sausage Vineyard Chili

"Inspired by the rich aroma and luscious body of Black Box Cabernet Sauvignon, I decided to upgrade an easy, spicy chili recipe and take it on a tour of an Italian Vineyard. This fancy-ish chili is made with Italian sausage, cannellini beans, and, of course, wine. As a final flourish, each serving is topped with a dollop of unique cabernet sauvignon sour cream. Here, the wine plays a part in three ways. First adding depth of flavor to the chili itself, then directly on your palate through the wine-infused sour cream, and finally as a perfect pairing for the meal."

Prep Time

10 minutes

Cook Time

40 minutes

Paired With

Main Protein



olive oil, divided 2 Tablespoons, 1 pound, 1 pound, 1 cup, 1 cup, 1/4 cup, 4 cloves, 3 Tablespoons, 2 Tablespoons, 1 Tablespoon, 1 Tablespoon, 2 teaspoons, 2 teaspoons, 1 teaspoon, 1 teaspoon, 1/2 teaspoon, 1/2 teaspoon, 2- 28-ounce cans, 1/2 cup, 2- 15-1/2 ounce cans, 2 Tablespoons, for topping, for topping, for topping
ground beef
bulk Italian sausage (mild or hot)
chopped onion
chopped green bell pepper
seeded and chopped jalapẽno peppers
garlic, minced
chili powder
packed light brown sugar
all-purpose flour
ground cumin
dried oregano
dried basil
crushed red pepper flakes
ground coriander
table salt
freshly ground black pepper
crushed tomatoes
Black Box Cabernet Sauvignon
cannellini beans, drained and rinsed
fresh lime juice
sour cream
Black Box Cabernet Sauvignon
sliced jalapẽnos


Heat 1 Tablespoon of the olive oil in a Dutch oven over medium high heat.  Add beef and sausage.  Cook until browned, breaking up with a spoon.  Transfer meat with a slotted spoon to a bowl; set aside.  Add remaining tablespoon of olive oil to pan and add onion, bell pepper, and jalapẽnos.  Cook and stir until vegetables are softened, about 5 minutes.  Stir in garlic and stir 1 minute.  Return meat to pot.  Add all remaining ingredients except for lime juice and toppings.  Bring to a boil, then reduce heat to medium and simmer, uncovered, for 25 minutes, stirring occasionally.  Stir in lime juice.  Spoon chili into serving bowls.  Place a dollop of sour cream into each bowl, drizzle the sour cream dollops with a few drops of wine and make a swirl.  Add a jalapeño slice next to sour cream and serve.  Makes 6-8 servings.