Cooking with wine and beer is especially fun, but creating a dish that has both? Even better! I get a craving for chili quite often, and I tend to make a different kind every time. Most recently I had an overflow of tomatoes from my garden and I made a great tomato sauce using red wine and decided this would be a perfect ingredient in a beef chili made with Celis White from Michigan Brewing Company.
Ingredients
- 3 lbs of beef
- 1 white onion
- 1 green pepper
- 2 cans of pinto beans
- 1 can of black beans
- 5 cloves of garlic
- 2 cups of red wine tomato sauce (if you don't want to make this from scratch, add in any tomato sauce and a cup of red wine)
- 1 12oz Celis White beer from Michigan Brewing Company
- 1 cup of water
- 1 tablespoon of cocoa powder
- 1 tablespoon of red pepper flakes
- 1 teaspoon of Sriracha hot sauce
- 3 tablespoons of chili powder
- 2 tablespoons of cumin
- 2 teaspoons of paprika
- 1 tablespoon of brown sugar
- 1 teaspoon of coriander
- 2 tablespoons of beef bouillon
- 1 tablespoon of olive oil
- salt and pepper to taste
Step 1
Brown the beef in a saute pan.
Step 2
In a large stock pot, saute the onions, green pepper, and garlic in olive oil until translucent.
Step 3
Add the browned beef and all of the other ingredients to the large pot. Bring the mixture to a boil and then cover and cook on low for two hours.
Step 4
Serve in a large bowl and top with shredded cheese.
