Tex-Mex Chili
Winner 2014 Galen Glen Chili Cook Off
Chef: Todd Keller Directions:

In a small bowl, soak chilies in water and vinegar for 30 minutes. After soaking, puree in a blender or food processor until very smooth, about 5 minutes, set aside.

Place sausage and ground beef in a large deep skillet. Cook over medium heat until evenly browned. Remove meat from pan and set aside. In a large pot heat 3-4 tablespoons of the meat drippings over medium heat. Sautee the white onion, red onion, sweet onion, celery, carrots and garlic until soft and translucent. Season with salt and pepper. Stir in tomato paste and allow to caramelize. Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom. Stir in cooked meat, tomatoes, Worcestershire sauce, and hot pepper sauce. Season with chili powder, cumin and parsley. Bring to a boil then stir in blended chile mixture and honey. Carefully mix in the pinto beans without breaking them. Cover and simmer for 3 hours. Stir and scrape the bottom every 30 minutes or so.

Wine Suggestion: Galen Glen Chambourcin or Cellar Red
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