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This Cilantro Sherry Chili is a new twist on an old favorite! The sherry adds a rich depth of flavor that compliments the spices.

Sherry Cilantro Chili

Here is the story of the birth of my new favorite chili: A few afternoons ago I got a serious craving for chili, which was compounded by a lack of a desire to go to the store. No problem. I always have the ingredients for my take on my Family Chili Recipe.

Sherry Cilantro Chili Spoonful
shaved parmesan on top of soup in white bowl.
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I cracked open the pathetically empty refrigerator and … what? No beer?! This couldn’t be. A quality brown ale is the linchpin of my Family’s chili Recipe.

Cilantro Sherry Chili

I scanned the kitchen for an adequate substitute and my gaze locked on the sherry bottle. The introduction of sherry opened the floodgates for new additions or tweaks to my old favorite, and Cilantro Sherry Chili was born.

Sherry Cilantro Chili

Its officially my new favorite. The sherry adds a rich depth of flavor that spices cannot achieve alone.

Sherry Cilantro Chili

Cilantro Sherry Chili is packed with healthy beans, meat, tomatoes and spices! It is hearty enough to stick to your ribs as a filling lunch or dinner, and it’s easy enough for a busy weeknight or weekend.

Sherry Cilantro Chili

Serve with a big slice of my favorite Sweet Cornbread and you will never look back! You are going to love this twist on an old favorite!

Sherry Cilantro Chili
Sherry Cilantro Chili Spoonful
4.50 from 2 ratings

Cilantro Sherry Chili

This Cilantro Sherry Chili is a new twist on an old favorite! The sherry adds a rich depth of flavor that compliments the spices.
Prep: 30 minutes
Cook: 2 hours
Total: 2 hours 30 minutes
Servings: 8 people


  • 2 cups yellow onions diced
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 2 lbs ground meat I use a mixture of sirloin and turkey or chicken
  • 2 can Black Beans juice from 1 can
  • 28 oz Kidney Beans
  • 56 oz diced roasted tomatoes 2 cans
  • 1 15 oz tomato sauce
  • 1 6 oz tomato paste
  • ½ cup dry sherry not the cooking kind. Blech!
  • 2 ⅔ tablespoons chili powder
  • 2 teaspoons paprika
  • 1 tablespoon cumin
  • 1 teaspoon red cayenne pepper
  • 1 tablespoon Hungarian sweet paprika
  • 1 cup chicken broth amazing homemade recipe here!
  • 1 cup corn fresh or frozen
  • ½ teaspoon fresh cracked pepper
  • salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro


  • Heat oil in a large Dutch oven or pot over medium heat.
  • Sauté onions and garlic until onions are translucent.
  • Add all remaining items to the pot except cilantro. Bring to a boil over medium heat and then reduce to a simmer.
  • Simmer at least 1 hour. I like to cook mine for 4 or more! Taste after 45 minutes and adjust salt, pepper, paprika and chili powder.


This recipe, as written, makes a medium spicy chili. If you are especially sensitive to spice, use half the chili powder, paprika, and cayenne pepper. You can always add more.


Calories: 589kcal | Carbohydrates: 51g | Protein: 33g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1007mg | Potassium: 1340mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2746IU | Vitamin C: 21mg | Calcium: 159mg | Iron: 9mg
Course: Dinner, Soup
Cuisine: American
Calories: 589
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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    1. Hi Steve. You can but I usually like to do the onions and garlic first, remove them and then brown the meat. You get the greatest amount of caramelization and flavor 🙂

    1. Cooking Sherry is sherry that is processed with salts and other additives to increase shelf life but it is super salty and doesn’t have the complexity of flavor that drinking Sherry from Jerez has. 🙂