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MIDNIGHT MISSION CHILI
INGREDIENTS
Yield: 4 servings
2 tablespoons olive oil
1 large onion, finley chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
2 cloves garlic, minced
2 pounds ground beef
1 pound ground italian sausage
2 tablespoons red chili powder
1 cup Sweet Walter Midnight Mission Red Wine
3 cups beef broth
1 (15 oz) can kidney beans, drained
1 (15 oz) can canellini beans, drained
1 (15 oz) can black beans, drained
1 (28 oz) can diced tomatoes
1 (15 oz) can crushed tomatoes
2 tablespoons molasses, optional (for a sweeter taste)
salt and pepper to taste
PREPARATION
Step 1
Heat the oil in a large Dutch oven over medium heat. Add the onion and pappers, cook, stirring occasionally, until the onion is soften and translucent, about 5-8 minutes. Increase heat to medium-high, add beef, Italian sausge, and garlic, season with salt and cook, breaking the beef and sausage into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Add chili powder, cook until fragrant, about 1 minute. Add wine and stir, scraping the bottom of the pan.
Step 2
Add both cans of tomatoes and beef broth and simmer for 15 to 20 minutes. Now add beans, molasses, and salt and pepper to tates.
Step 3
Serve in bowls and top with shredded cheese. Enjoy with a glass of Sweet Walter Midnight Mission!
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ROASTED GARLIC
INGREDIENTS
2 heads of garlic
2 tablespoons Cayuga White wine
1/4 cup canola oil (or oil of your choice)
pinch salt and pepper
PREPARATION
Step 1
Cut top of garlic, exposing all cloves. Place in ove safe dish cut side up.
Step 2
Add 1 tablespoon of oil to each head of garlic and 1/8 cup of wine over each head. Add salt and pepper.
Step 3
Wrap in foil, bake for 40 minutes at 350ºF.
Step 4
Remove foil and bake for additional 5 minutes. Remove and serve with goat cheese and toasted bread rounds. Save oil from dish for garnishing garlic or for later use. Enjoy with a glass of Cayuga White wine!
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