• Almond and Fig

Winter Chili with Red Wine

Updated: Jun 19

Nothing screams a winter meal to me like a pot of hearty chili simmering on the stove. Its a meal I like to prepare and have ready for the weekend. Whether we are curling on the sofa with the kids watching a movie, running between activities or watching the big game with family and friends. Big pots of simmering soups or stews are always a great, easy way to entertain. Let the pot simmer on the stove, pull out the drinks and all the fixings and everyone will have a good time including the host. But keep in mind, Its important to have all the good fixings, giving people lots of choices to find what they like and make this chili their own. Sipping wine with a big bowl of this chili by the fireplace and the game on is optional but highly recommended.


1 pound ground meat (turkey, chicken, or beef) (omit if you are making it vegetarian but feel free to double the veggies)

2 tbls of avocado oil or any flavorless oil

2 garlic cloves finely minced

One onion diced

1 sweet potato peeled and diced

2 cups charred corn kernels

one poblano pepper charred and diced

1 28 ounce can crushed or strained tomatoes or fire Roasted tomatoes are perfect here too

1 tbls of tomatoes paste

1 bay leaves

1/2 tsp ancho chili

1/2 tsp chipotle chili

1/2 tsp allspice

1/2 tsp cinnamon

1/2 tsp garlic powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tsp smoked paprika

salt and pepper to taste

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can black beans, drained and rinsed

1 cup dry Red wine to deglaze I used a shiraz by yellow tail

Water or stock if needed to thin out the chili up to 26 Oz

Fixings for serving:

Shredded Cheddar cheese and or sour cream

Chopped green onions

Tortilla chips

Cilantro for garnish

Lime wedges

pickled jalapeño or pickled onions


Charring the poblanos: charring veggies add a nice natural smokiness to your chili.

Gas top: place your washed poblano pepper directly on the gas top rotating once. About a minute per side. If you don’t have a gas range you can do this in a dry skillet or under the broiler. Watching it so it doesn’t burn.

Once cooled rub the charred skin between your fingers. It’s ok if you can remove all of it.

Charring corn:

Corn kernels: defrost your corn, add to a dry skillet and toss them for a few minutes until the skin blisters this will take about 5 minutes or so.

Corn on the cob: char the kernels on the grill or gas top till skin blisters. Remove kernels off the Cobb into a bowl.


Heat avocado oil. Sauté onions for 5 minutes until translucent, add ground meat and garlic cook for 5 minutes. Add all the spices until the meat is slightly browned. Add the diced poblanos.

Vegetarian option:

If you are making this vegetarian just sauté the veggies with all the spices for few minutes omitting the meat. Feel free to double the veggies

Deglaze the pot with red wine scraping the bottom. Add crushed tomatoes, tomatoes paste, a little water to thin out the sauce (add half a cup at a time), bay leaf, beans, corn, sweet potatoes and bring to a boil then lower the heat and let it simmer on low for 45min to an hour stirring occasionally. Add water or broth to thin chili as needed.

Serve with the garnishes

#chili #chilisoup #gamedayfood #texmex

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