Southwest Style Chili

Pairs with Craftsman’s Red Blend

From J. Cage Chef, Nick Stegner

1.5 lbs of ground beef
2 cups water
1/2½ medium yellow onion, diced
3 cloves of garlic, diced
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons chili powder
1 teaspoon cayenne powder
1 bay leaf
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
2 15oz cans of diced tomatoes
1 15oz can of kidney beans
1 6oz can of tomato paste
8 oz can of corn
8 oz of chicken stock

Literally, add everything to the slow cooker, mix up the ingredients, and set temperature to high for at least 6 hours.

Enjoy with all your predictable accoutrements – We love: Corn bread, sour cream, diced red onion and shredded cheddar cheese. Feel free to add avocado, Tabasco, or Fritos!

Chef’s Comments:

With a wine that is made with the majority being Sangiovese, any dish that is tomato based would be fantastic. This wine is bolder than Pinot Noir and the added Zinfandel helps with that, so it still has fantastic acidity to stand up to a tomato based sauce and a jamminess to compliment the spices in chili. Pairing the Red Blend with a winter/football favorite dish is a perfect pairing!