Zinfandel & Beef Chili

Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
Recipe by Renwood Chef Jazmine Hutchings
  • 2 tbsps olive oil
  • 2 yellow or white onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 tsps minced garlic
  • 1 lb lean (at least 80/20) ground beef
  • 1 cup Renwood Premier Old Vine Zinfandel
  • 1 (28 oz) can crushed tomatoes
  • 1 chipotle chile in adobo sauce
  • 1 (15 oz) can black beans
  • 1 (15 oz) can dark red kidney beans
  • 1 (15 oz) can Northern white beans
  • 2 1/2 tbsps chili powder
  • 2 tsps smoked paprika
  • 1 tsp cumin
  • Salt and pepper, to taste
  • Beef broth (optional)
  • Shredded cheese, sour cream, sliced jalapeños/avocado, chopped cilantro, etc. for topping

In a large, heavy-bottomed saucepan or skillet over medium high heat, heat oil. Add onions and bell peppers. Sauté 4 to 5 minutes until golden brown and softened. Add garlic; cook 1 minute.

Add ground beef; break apart with a wooden spoon and cook 10 minutes until browned.

Pour in Premier Old Vine Zinfandel. Increase heat to high; boil 10 minutes, stirring often and scraping up any bits that stick to bottom of pan. Reduce heat to a simmer.

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