The Noir Pick Up

"This is a Chili I make when I'm feeling down or its downright freezing outside. Its very basic but just tastes good."

Prep Time

10-20 minutes

Cook Time

75 minutes

Paired With

Main Protein



Ground Beef 1 to 2 lbs., 2, 1 Can, 4 Cloves, 1 Can, 1 Can, 3 Tablespoons, 1 teaspoon, 1 teaspoon, 2 Tablespoons, 1 Teaspoon, 1 Teaspoon, 1 Teaspoon, 1 Teaspoon, 1/2 Cup, 2 Tablespoons
Black Beans
Diced Tomatos
Crushed Tomatoes
Chili Pepper Powder
Hot Sauce
Garlic Powder
Onion Powder
Black Pepper
Black Box Pinot Noir
Olive Oil


Lets get this bad boy started.

First you’re going to want to forget life and just have some fun this is your blank slate so lets create. Now you’re going to want brown/cook the 1 to 2 pounds of ground beef then drain the fat into a paper towel and set aside for a few minutes. Next you’re going to want to have your veggies all diced before you get to this stage its just easier you will sauté  2 large onions and 4 cloves of garlic in 2 tablespoons of olive oil (butter or any oil you have is ok also) for 5-8 minutes or until lightly golden brown. Then you will get your drained beef and put it back into the pot. I usually mix it around for a minute then we start throwing in all the aroma inducing flavors. Here we go dump in 1 can of diced tomatoes, 1 can of crushed tomatoes, 3 Tablespoons Chili Powder, 1 teaspoon paprika, 1 teaspoon  cumin, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 teaspoon Salt, 1 teaspoon pepper, 2 tablespoons hot sauce(whichever you like), and 1/2 Cup of  Black Box Pinot Noir. The Pinot Noir just gives it body and weight and it’s ready to knock you out and cuddle you. The fruity-ness and cocoa are just chefs kiss in the Chili. Now that it’s all in the pot give it a mix bring to a slight boil then cover the pot and lower the burner to a simmer, let cook for 60-75 minutes. 

Ladle into a bowl top with cheese and sour cream, enjoy.