MIDNIGHT MISSION CHILI
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
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.
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.
Serve in bowls and top with shredded cheese. Enjoy with a glass of Sweet Walter Midnight Mission!
2 heads of garlic
2 tablespoons Cayuga White wine
1/4 cup canola oil (or oil of your choice)
pinch salt and pepper
Cut top of garlic, exposing all cloves. Place in ove safe dish cut side up.
Add 1 tablespoon of oil to each head of garlic and 1/8 cup of wine over each head. Add salt and pepper.
Wrap in foil, bake for 40 minutes at 350ºF.
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!