Adirondack Winery Chili
February 4, 2017
This recipe may look a little long, but it's extremely simple to make and has so many spices for maximum flavor!
- 1 cup Adirondack Winery Syrah
- 1 lb Ground Beef
- 1 lb Ground Pork
- 2 Onions (minced)
- 2 Celery Stalks (minced)
- 10 Garlic Cloves (minced)
- 3 Dried Ground Chilies
- 2 tsps Cayenne
- 2 tbsps Smoked Paprika
- 2 tbsps Oregano
- 2 tbsps Thyme
- 2 tbsps Cumin
- 2 tsps Red Pepper Flakes
- 2 tsps Salt
- 2 tsps Pepper
- 1 tsp Sugar
- 6 ozs Tomato Paste
- 2 cans Crushed Tomatoes (28 oz.)
- 4 1/2 cups Water
- 1/4 cup Corn Meal
- Black Beans (8 oz. dried beans OR 2 cans)
- Grind dried chilies in a food processor.
- Mince onion, celery & garlic.
- Heat a large stockpot (at least 5 quarts) over medium heat.
- Sauté onion, celery, and meats for 10 minutes or until meat is brown
- Drain fat if desired. Add all spices, salt, pepper, chilies, garlic & tomato paste.
- Cook for 2 more minutes, stirring frequently.
- Add Wine, stir to loosen bits up from the bottom of the pot.
- Add crushed tomatoes, then fill each can with water once and add to the pot.
- Turn heat up to med-high, and bring mixture to a low boil, stir well, then partially cover with a lid and reduce heat to keep at a slow simmer.
- Let simmer for 3-5 hours. Stir occasionally, and add water as needed to keep the mixture from getting too thick.
2-3 hours before chili is done, prepare black beans:
- 8 oz. dried black beans
- 1 onion (minced)
- 2 stalks celery (minced)
- 8 garlic cloves (minced)
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- Heat 1 tbsp. oil in a 3-quart pot over medium heat.
- Sauté onion and celery 5 minutes, then add garlic and cook for approximately 1 minute or until fragrant.
- Remove from heat. Add dried beans and spices. (DO NOT SALT YOUR BEANS - Salt will prevent the beans from absorbing liquid and they will remain hard as rocks!)
- Cover beans with about 3 inches of water. Return to the burner on high heat, cover & bring to a boil.
- Once boiling, remove the lid, stir and let boil for a couple of minutes.
- Reduce heat to med-low and simmer for 2-3 hours, stirring occasionally and adding water as needed until beans are creamy & soft.
- When beans are done, add to chili. If using canned beans, add beans to chili after 2-4 hours of simmering are over.
- Add ¼ cup of cornmeal. Let simmer 30 more minutes, stirring frequently. Taste and add salt if needed.
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