Chilli Wine Recipe

Dad’s Beef and Red Wine Chili

Super delicious, hearty and satisfying one-pot chili made with beef, red wine beans and vegetables. My dad’s special recipe for the perfect comfort food!

Prep: 15min

Total: 1h45min

Yield: 12

Servings: 1 bowl

Nutrition Facts : servingSize 1 bowl, calories 678 calories, Sugar 5.1 g, Sodium 2408 mg, Fat 7.6 g, Saturated Fat 1.6 g, Trans Fat 0 g, Carbohydrate 106.4 g, Fiber 41.8 g, Protein 45.8 g, Cholesterol 22.6 mg


  • 2 tablespoons olive oil
  • 2 yellow or white onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 teaspoons minced garlic
  • 1 lb lean (at least 80/20) ground beef
  • 1 cup red wine (Merlot, Pinot Noir or Cabernet Sauvignon are some good options)
  • 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 to 3 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • Beef broth (optional)
  • Shredded cheese, sour cream, sliced jalapenos/avocado, chopped cilantro, etc. for topping


  1. In a large, heavy-bottomed saucepan or skillet over medium high heat, heat oil. Add onions and bell peppers. Saute 4 to 5 minutes until golden brown and softened. Add garlic; cook 1 minute.
  2. Add ground beef; break apart with a wooden spoon and cook 10 minutes until browned.
  3. Pour in red wine. 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.
  4. In a food processor or blender, puree crushed tomatoes and chipotle chile pepper until smooth. Add to pan along with beans (do not drain). Stir in chili powder, smoked paprika, cumin and salt and pepper to taste. If chili is too thick, pour in some beef broth.
  5. Cover and simmer 1 hour, stirring occasionally. Adjust seasonings as needed, and add more beef broth to thin out as needed. Serve with your favorite toppings.

Red Wine Chili

I created this recipe when I owned a small cafe in SLO, CA. It is simple and rich and everyone told me it was good, so I believed them and have been making it ever since.

Prep: 30min

Total: 3h30min

Yield: 6 serving(s)


Nutrition Facts : calories 436, Fat 20.3, Saturated Fat 7.2, Cholesterol 77.1, Sodium 351.1, Carbohydrate 22.3, Fiber 6.5, Sugar 7.5, Protein 26.6


  • 1 1/2 lbs ground beef (15% fat)
  • 1 tablespoon olive oil
  • 1 chopped green bell pepper
  • 1 chopped small white onion
  • 1 minced garlic clove
  • 1 (1 1/4 ounce) package chili seasoning mix
  • 2 tablespoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (16 ounce) can diced tomatoes
  • 1 (16 ounce) can ranch-style pinto beans
  • 1 (16 ounce) can kidney beans (rinsed)
  • 2 cups red wine
  • salt
  • pepper
  • 1 -2 tablespoon sugar


  1. Saute onions and bell peppers in olive oil until tender.
  2. Add ground beef and brown slowly over low heat, stirring often.
  3. Add garlic and cook until ground beef is thoroughly cooked.
  4. Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
  5. Bring to a boil, then reduce heat and simmer for 3 hours.
  6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
  7. Best served with a dollop of sour cream and chopped green onions.

The Ultimate Chili

Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!

Prep: 10min

Total: 6h20min

Yield: 6 servings


Nutrition Facts : calories 413.7 calories, Carbohydrate 49.5 g, Cholesterol 49.6 mg, Fat 11 g, Fiber 16.7 g, Protein 28.4 g, Saturated Fat 3.8 g, servingSize None, Sodium 1015 mg, Sugar 8.9 g, Trans Fat None, unSaturated Fat None


  • 1 pound lean ground beef
  • salt and pepper to taste
  • 3 (15 ounce) cans dark red kidney beans
  • 3 (14.5 ounce) cans Mexican-style stewed tomatoes
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • ¼ cup red wine vinegar
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 dash Worcestershire sauce
  • ½ cup red wine


  1. In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
  2. In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
  3. Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

Lemon Wine Chili

This Gourmet Chili recipe is packed full of flavor thanks to the red wine, fresh lemon juice and a bunch of awesome seasonings.

Prep: 15min

Total: 75min

Yield: 6

Servings: 1 serving

Nutrition Facts : calories 472 kcal, Carbohydrate 56 g, Protein 41 g, Fat 8 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 70 mg, Sodium 968 mg, Fiber 18 g, Sugar 9 g, servingSize 1 serving


  • 1 1/2 lb Lean Ground Beef
  • 1 Cup Yellow Onion (finely chopped)
  • 3 Garlic Cloves (minced)
  • 28 oz Diced Tomatoes
  • 6 oz Tomato Paste
  • 30 oz Pinto Beans
  • 1 Cup Red Wine
  • 1/3 Cup Fresh Lemon Juice
  • 4 Tbsp Chili Powder
  • 1 Tsp Salt
  • 1/2 Tsp Lemon Pepper Seasoning
  • 1/4 Tsp Cayenne Pepper
  • 1/2 Tsp Mustard Powder
  • 1/2 Tsp Celery Seed
  • 1/2 Tsp Ground Cumin
  • 1/4 Tsp Dried Oregano


  1. In a large skillet or saucepan, cook the ground beef until it begins to brown. Add the onions and garlic and continue to cook until the meat is no longer pink, stirring regularly.
  2. Add all the remaining ingredients and let simmer for 1 hour, stirring occasionally.
  3. Optionally garnish with sour cream, shredded cheese and/or crushed tortilla chips.

Four-Chile Chili

Chili first made its appearance in the early 1800s as “chili con carne.” It was billed as a favorite dish in Mexico, although it originated in the American Southwest and was reportedly loathed by Mexicans. Chili rose to great popularity in the 1930s, after World War I had made all-American foods stylish. Great Comfort Food Recipes



Yield: 8


Nutrition Facts :


  • 2 tablespoons olive oil
  • 3 1/2 pounds ground sirloin or chuck
  • Salt and freshly ground black pepper
  • 1 large Spanish onion (1 1/2 pounds), coarsely chopped
  • 8 large garlic cloves, minced
  • 3 large jalapeño chiles, seeded and minced
  • 3 tablespoons ancho chile powder
  • 2 1/2 tablespoons sweet paprika
  • 1/4 cup tomato paste
  • Two 28-ounce cans peeled Italian tomatoes, coarsely chopped and juices reserved
  • 3 cups chicken or beef stock or canned low-sodium broth
  • Two 19-ounce cans kidney beans, drained and rinsed
  • 2 chipotle chiles in adobo sauce, seeded and minced
  • 1 tablespoon dried oregano
  • Pinch of cinnamon
  • Coarsely chopped cilantro, for serving
  • Sour cream, for serving


  1. Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.
  2. Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic and jalapeños and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the ancho powder and paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.
  3. Add the kidney beans, chipotles and oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.
  4. Serve the chili in bowls, topped with a generous sprinkling of cilantro. Pass the sour cream at the table.

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