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From one of our pals back east, Jeff's recipe is a quick and easy to make, delicious smooth chili that works with a lot of our wines. Thanks Jeff.
Pepper, fresh ground
Pinto Beans, Rinsed and Drained (1 Can)
Kidney Beans, Rinsed and Drained (1 Can)
Crushed Tomatoes (1 can)
2 ½ cups
1 ½ cups
Herbie's Coriander Seed (ground)
Herbie's Cumin Seed (ground)
Herbie's Chilli Powder
Jalapeño Chili, Seeded and Finely Chopped
Garlic Cloves, Minced
Large Yellow Onions, Finely Chopped
Beef Chuck, Ground For Chili
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.
NOTE Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn. Available at most supermarkets.
Do not substitute corn meal or regular corn flour as they are produced from different types of corn and are processed differently. They will not produce the same results. Regular wheat flour also cannot be substituted.
1655 Gruyère is alone in its class. An exceptional a hard yellow cheese, named after the town of Gruyères in Switzerland, with a natural fruity taste, more or less fully flavored according to its territorial provenance.
A rare cheese that is produced exclusively in Sicily, Piacentinu is most noted for its striking yellow color which results from the addition of saffron during the cheese-making process. The cheese has a soft rind, a fragrant, compact and yellow paste
Rainbow Peppercorn Chèvre is a pasteurized fresh goat cheese produced from three simple ingredients: California grade A goat milk, vegetable rennet and sea salt and in this case a forth - a perfect tang of peppercorns to play off the smooth Chèvre.
Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods.
Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.