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Mill Creek wine and food pairing

Western Boot Steak House Chili "2002"

Created and Prepared by Ken Rochioli


1 lb. Chorizo
1 lb. Cubed Pork Roast
1 lb. Ground Beef
6 New Mexican Green Chilies (Roasted, Seeded, Peeled & Chopped)
1 Yellow Bell Pepper "
1 Red Bell Pepper "
1 Large Onion
3 tbsp. Chopped Garlic
1 tsp. Cumin
1 Pinch Oregano
1 tbsp. Hungarian Paprika
4 tbsp. Chili Powder
2 Beef Bullion Cubes
4 oz. Tomato Sauce
12 oz. Diced Tomatoes
¼ Cup Bourbon
¼ Cup Mill Creek Merlot
1 Bottle Of DOS XXS®
1 Cup Pinto Beans


Sauté ¼ of the garlic and onions until translucent. Add ¼ of the meat, chili powder and brown. Put into your chili pot. Cast iron is best. Repeat until all the meat has been processed. Put the rest of the ingredients into your chili pot and simmer for an hour or two.

As in any recipe, the amount of the ingredients is variable. Add more of anything you wish, especially the chilies.

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