Rock and Roll Chili

Pair with Boatman Zinfandel

This recipe was submitted by Jeff N. as part of our Share & Pair Sundays celebration. His Rock & Roll Chili recipe won first place in the Casa de Fruta Chili Cookoff. Jeff enjoys pairing this with Boatman Zinfandel or Buchignani Ranch Carignane.

Ingredients:

  • 2 medium white onions (minced)
  • 2 large fresh stalks of celery (minced)
  • 5 cloves of garlic (minced)
  • 1 fresh jalapeno pepper (minced)
  • 1 fresh yellow pepper (minced)
  • 2 14-1/2 oz. cans beef broth
  • 4 lbs. tri-tip cut up into small pieces (discard fat)
  • 1 7 oz. can tomato sauce
  • 1 3 oz. can tomato paste
  • 1 14-1/2 oz. can chopped tomatoes
  • 1 3 oz. bag California chili pods, stem and seeds removed (ground fine)
  • 2 tablespoons freshly ground cumin seeds
  • ¼ teaspoon oregano
  • ¼ teaspoon fresh thyme, minced
  • ½ tablespoon brown sugar
  • 1 bay leaf
  • Salt and pepper to taste
  • Salad oil
  • 6 oz. beer

Directions:

  • Brown tri-tip in oil one cup at a time
  • Add onions, garlic, celery and peppers to meat and sauté for 10 minutes
  • Add chili powder, cumin and all other spices; stir for 2 minutes
  • Add remaining ingredients
  • Cover pot and cook on low for 1 hour
  • Turn off heat and rest for 30 minutes.
  • Remove cover and cook 30 minutes, stirring frequently while cooking
  • Serve with cornbread and a bottle of RIDGE Zinfandel


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