2009 Winter Wineland Chili
3 TBS of bacon grease
3# Cubed Pork
3# cubed beef
4 cups of fine chopped celery
6 cups of fine chopped yellow onion
1 TBS chicken paste
1 TBS beef paste
3 TBS chopped garlic
5 TBS chili powder
3 TBS cumin
2 cups each of Pinto, Black, White and Kidney Beans
1 Corona Beer
1 cup of Mill Creek Merlot
1 can of tomato sauce
3 TBS brown sugar
Brown off the chorizo, bacon grease, pork, beef, celery, garlic, onion, chicken paste, beef paste, chili powder, and cumin, along with the beans in a cast iron skillet in batches till all is browned off. Then put it all in a stock pot. In the very last batch use the beer at the very end to deglaze the skillet.
Allow to heat-up and cook at a simmer for about 1 hour.
After about an hour, add the Mill Creek Merlot, tomato sauce, brown sugar, and bourbon.
Allow to cook at a simmer stirring frequently for one hour more, while you are enjoying the rest of that bottle of merlot on a cold winter’s day.
Created by Ken Rochioli of KR Catering