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May 07, 2010

Chili Con Carne and Wine

can be challenging...

Today I had both our wonderful children at home with heavy colds, feeling bad. Nathalie wished for chili con carne for lunch and that's what we had. It matched the grey, cold May day (yes!), that was more of a November day. And as husband Lars is coming home late tonight from a trip, I made a big enough portion that will serve for tonight as well.

And that is when the question pops up again: What wine is best to match chili? Spontanously, one thinks South American wines, of course. But. The hotter the dish, the more difficult the combination, right? The last time we had chili, we tried a Spanish Jumilla and that was way too much. And whenever served a chili in the US we got beer to it...

Surfing the internet, I found all combinations from off-dry and sweeter wines to full-bodied and tannic wines. Today
, I did a #twitter search: What is your #wine tip to match #chiliconcarne ? Here are some of the tips I got from nice fellow tweeters out there: from Sweden:
Argento Malbec 2009. He had that wine in combination with chili and found it to be a good match. Some spices, good fruit, little herbal and a body that suited the food's texture. And with 8 € an inexpensive wine. Joel thinks you don't need too much nuances in a wine served with chili. I think, he has a point there. from Australia:
A Banderol or Rioja rosé. They have the body to take the meat and the lightness to allow for the heat from the chilli. Usually. Michael's proposals:
Faustino V Rosado, (from web:) fresh, fruity, tasty, expressive.
CUNE rose: (tasting notes from their web) Attractive light raspberry pink colour. Full of ripe summer fruit and berry aromas with some floral hints. Light and refreshing mouth feel followed by a good length and complex finish. from South Africa:
Catherine had that combination last night (!) and recommends a 'real garagista':
My Wyn, Shiraz 2007. The wine description from their website: "My special wine, in 2007 my seventh Shiraz since 2001. Brimful of flavor and sturdy tannins. Again only three barrels, one third American wood. 100% Shiraz grapes, 18 months barrel fermentation and matured in 225l barrels, two-thirds French oak. Soft, ripe fruit on the palate, with a touch of spice." from USA:
Desmond's advice: a berry forward Shiraz to balance the spice or Riesling to cut the spice and cleanse the palate. from USA:
The IFork-ladies think that anything goes with rosé! I say: Cheers!

Thank you for quite some alternatives to taste and try!
And... if you want to add your favorite wine, please go ahead and leave a comment.

Ok... here is the recipe to this chili:

4 portions:
500 g ground beef
2 onions
1 tbs balsamic vinegar
olive oil
1 green bell pepper
1 package diced tomatoes
4 tbs tomatopaste
2 tbs beef fond (or a bouillon cube) (-best: homemade fond)
2 garlic cloves (minced)
salt, peppar, dried chili (or chilipowder)
1 can of beans (white or kidney) (my kids will always sort those out...)
1 small can of corn


Dice onions, heat up olive oil, and fry the onions a bit, then add the vinegar and let that cook until vinegar is almost gone and the onions are glazed (I do that with every sauce, this is not a part of the original recipe).

Add bell pepper (cut in small pieces) and meat, fry a few minutes until the meat is brown.

Add all the other ingredienses, but not the beans. How much chili (or chili powder) you use depends on how hot you want your dish (and which wine you are going to serve....). Advice: rather too little in the beginning, you can always add more after tasting.
Let cook until most liquid is gone. Add beans and corn. Let all warm up and then season to taste.

Serve with a little creme-fraiche to the side and nachos or tortilla chips.

1 comment:

  1. Good god, that stew looks awesome!

    Kris Chislett -