Hot Mug of Chili - Backpacker Malbec Wine Pairing

Our Tasting Room Manger, Sherry shares a special recipe to pair with your favorite warm hearty red wines as we move into winter!

“When I was a kid there was nothing better to come home from school to then a big pot of Chili cooking on the stove and a pan of cornbread baking in the oven! My mother’s Chili recipe was a very simple recipe but hearty! Feel free to spice it up and make it your own. Now that it’s fall and i’m all grown up I love to pair my Mom’s Chili with a spicy glass of red wine, especially our Grand Canyon Wine Co, Backpacker Malbec.

Ingredients:

• 1 lbs. ground beef

• 1 medium onion, chopped

• (1) 14oz can of stewed tomatoes

• (1) 8oz can of tomato sauce

• (1) 6oz can of tomato paste

• (2) 14oz cans of pinto beans (or red kidney beans whichever you prefer)

• 1 1/2 tablespoon of chili powder

• 1/2 teaspoon of cumin powder

• Salt and Pepper to taste

• Water to cover or beef broth for more flavor

Instructions:

1. Start by browning your ground beef in a soup stock pot

2. Once beef is browned, add chopped onions and cook for 5 minutes or until onions start to become translucent

3. Add rest of ingredients and stair well

4. Add your preference of water or beef broth until liquid covers all contents in pot, then bring to a simmer for 30 minutes

5. Serve with your choice of cornbread and make sure to pour a glass of your favorite hearty red wine

Cheers!