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Pinot Noir Chili

  • Author: Lindsey


The Pinot Noir Chili is a rich, comforting chili with ground beef and kidney beans and just a touch of pinot for a beautiful depth of flavor!



  • 2 T Canola oil
  • 2 lbs Ground beef
  • 2 Medium Onions
  • 1 ¼ c Pinot Noir
  • 2 15 oz cans Kidney beans (not drained)
  • 28 oz Can diced tomatoes
  • 2 T Chili powder
  • 2 t Ancho chili powder
  • 1 ½ t Paprika
  • 2 t Kosher Salt (more to taste)


  1. Dice the onions while you heat a 7.25 qt Dutch oven on the stove top (or your favorite soup pot will do). Add 2 T canola oil to the pot and when it is nice and hot, add the onions. Allow to cook until translucent, stirring frequently. It is okay if they caramelize a bit. I like to think of this as flavor.
  2. Add the ground beef the pot and brown until cooked through. Add the pinot noir and cook down until barely visible.
  3. Add remaining ingredients, cover and simmer for several hours. Allow the flavors to meld completely before adding additional salt. Stirring occasionally.
  4. The name of the game is the longer it cooks, the better it will taste! You can also make it the day ahead of time and then reheat and serve.