Picture of the entrance to Paraduxx Winery above the Beef Chili From Paraduxx Vineyards recipe.

BEEF CHILI (www.paraduxx.com 866-367-9943)

2 T. vegetable oil
4 lb. beef chuck or sirloin steak, cut into 1 inch cubes
kosher salt
freshly ground black pepper
2 medium yellow onions, diced
8 cloves garlic, minced
1 jalepeno, finely diced
1 bay leaf
3/4 c. red chili powder
1 T. ground cumin
2 T. dried oregano
1 t. cayenne pepper or to taste
32 oz. peeled, chopped tomatoes with their juice
2 c. Paraduxx Zinfandel or Cabernet Sauvignon wine
1 can (38 oz.) red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) pinto beans, rinsed
1 1/2 c. chicken broth, homemade or low-sodium canned

grated Cheddar cheese
sour cream
sliced green onions
chopped fresh cilantro

Heat the oil in a large, heavy-bottom pot over medium-high heat. Season beef cubes generously with salt and pepper. Sear the meat in small batches til well browned on all sides (adding more oil to the pan if necessary). Transfer meat to a bowl and reserve. Discard all but 2 T. of the oil from the pan. Sauté the onions over medium heat for about 10 minutes til softened. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the garlic, jalepeno and bay leaf and sauté for another 2 minutes. Stir in chili powder, cumin, oregano and cayenne. Stir in tomatoes, wine and the broth. Add meat with any accumulated juices to the pot. Bring to a gentle simmer. Season the chili with salt and pepper to taste and stew the meat, with the lid slightly ajar, til the meat is almost tender (about 3 hours). Add the beans to the chili and simmer for 1 hour or more til the meat is tender. Season with salt and pepper to taste and offer the garnish on the side. Serve with warm cornbread, a mixed green salad with buttermilk dressing and Paraduxx Napa Valley red wine.

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Beef Chili From Paraduxx Vineyards recipe is published in our April, 2009 Menu Minder, Issue #306.