The Pinot Noir Chili is a rich, comforting chili with ground beef and kidney beans and just a touch of pinot noir wine for a beautiful depth of flavor! It’s like your favorite chili but dressed up a bit!
Who doesn’t want a chili that feels fancy? It has all the convenience of your favorite chili but the added wine makes it taste rich and complex.I first tried this technique when creating this rosemary steak chili recipe years ago. I loved it so much that I rarely stray.
Nothing welcomes cold weather quite like a big bowl of chili and sweet southern cornbread imo. Chili was a favorite meal growing up and that love has carried into adulthood like my weird habit of organizing everything by color. Socks? Check. Notebooks? Check. Workout clothes? Absolutely. Spices? Ish. (But also organized by category. I’m a complicated girl, mkay.)
I don’t want to oversell this chili but the best part is that it only uses part of a bottle of wine, which means, YOU the chef, get to drink the rest. It’s your right. If someone gives you the side-eye, you send them my way. There is a reason all the men in the restaurant kitchen are terrified of me. Drink your wine. You earned it. ?
While we’re sipping wine and gabbing, let’s talk about the best way to eat this pinot noir chili. I like to add a dollop of Greek yogurt (oh hey Quarentine-15 Diet) or sour cream and then put my favorite cornbread right inside. I mix it all up into one hot, delicious mess. Bon app.
Go on, open another bottle. It’s Tuesday!
Recipe
Pinot Noir Chili
Ingredients
- 2 Tablespoons Canola oil
- 2 lbs Ground beef
- 2 Medium Onions
- 1 ¼ cups Pinot Noir
- 2 15-oz cans Kidney beans (not drained)
- 1 28-oz can diced tomatoes
- 2 Tablespoons Chili powder
- 2 teaspoons Ancho chili powder
- 1 ½ teaspoons Paprika
- 2 teaspoons Kosher Salt (more to taste)
Instructions
- 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 Tablespoons of 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.
- Add the ground beef to the pot and brown until cooked through.
- Add the pinot noir and cook down until barely visible.
- Add remaining ingredients, cover and simmer for several hours. Allow the flavors to meld completely before adding additional salt. Stirring occasionally.
- 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.
Video Instructions
Notes
Let’s get into it like a PROFESSIONAL CHEF:
Presentation - Chili can be as elegant as the bowl it's served in! You can choose your favorite color or even hulled out baked gourds if you want to get autumnal. You could also pipe the sour cream or any adornments on top to give it a fancy flare. Flavor Tips - Be sure to use a Pinot that you enjoy. If you wouldn't serve it in a glass, don't put it in your food! Technique - The longer the chili cooks the longer it has for the flavors to meld. Helpful Tools - I like to use my Dutch oven, but you can use your favorite soup pot. Variations - You can omit the alcohol or use a different wine, just be sure to taste along the way with any alterations. Storage - Store chili in a sealed, air-tight container in the refrigerator.
Hey, Lindsey! I had this delicious beef chili last Saturday. It was very easy to cook, and so flavorful! The quantity of spices is just right. Perfect. Huge success!!! Thank you for sharing!!
I'm so glad you tried it Camila! Next time make the cornbread too! It's to die for