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Chili, Wine&Win

Your Recipe To Success

Get prepped for your entry with inspiration from our very own kitchen crew.

Texas Chili


1 pound beef sirloin trimmed and cut into 1 inch cubes
2 cups Beef Bone Stock
2 14.5 ounce cans diced Tomatoes
1 cup chopped Yellow Onion
1/2 cup diced Green Bell Pepper
1/2 cup diced Celery
5 Garlic cloves chopped
2 tablespoons Olive Oil
1 Bay Leaf
2 teaspoons Smoked Paprika
2 teaspoons Ground Cumin
1/2 teaspoon Chili Powder; or more for spicier
1/2 teaspoon Kosher Salt
1 teaspoon Fresh Ground Black Pepper
Fresh Cilantro and Sour Cream for garnish
1 sliced jalapeño for spice, if desired


Add 1 teaspoon olive oil into large skillet over medium heat. Add beef and cook until browned, stirring frequently. Transfer browned beef into a stock pot. Add beef stock, tomatoes, garlic, bay leaf, paprika, cumin, chili powder, salt and pepper into stock pot. Bring to a boil, reduce heat, and simmer uncovered. In a clean skillet, heat remaining oil on medium heat and chop onion, bell pepper, and celery, add to skillet. Sauté vegetables until lightly browned, transfer to stock pot, and stir. Simmer uncovered 30 minutes, or until chili thickens. Garnish with chopped cilantro, sour cream, and sliced jalapeños.

Kansas City Chili Recipe


1 lb. boneless pork shoulder (fat trimmed)
Kosher salt and fresh ground black pepper
8 oz. bacon chopped
8 garlic cloves, finely chopped
1 jalapeño, seeded chopped
1 large red bell pepper chopped
1 large yellow onion chopped
2 tsp. garlic powder
1 tsp. ground cumin
3 tbsp. chile powder
1⁄2 tbsp. ground Ancho Chile powder
1/2 tsp. ground cayenne pepper
2 tbsp. Worcestershire sauce
Two 12-oz. bottles India pale ale
1⁄4 cup light brown sugar
1 tbsp. hot sauce
1 tsp. crushed red pepper flakes
2 bay leaves
2 1/2 cups chicken stock (or broth)
Two 28-oz. cans whole tomatoes, crushed by hand
1⁄4 cup tomato paste
Two 15 ½ oz. cans red kidney beans, drained
Sliced green onions and grated cheddar cheese for garnish


Preheat oven to 500°F. Combine and create a rub with the brown sugar, garlic powder, chili powder and cumin. Season pork with the rub and finish with salt and pepper. In a large dutch oven or baking dish, place the meat and bake uncovered 30-35 minutes or until until browned. Lower the oven to 300°F and add 1 12. oz. beer poured over the meat and cover. Bake approximately 2 hours until the pork is very tender and able to separate. Remove meat from the oven and let rest in pot for 20 minutes. After the meat is cooled, use your hands or two forks to shred the and cut it into 1-inch chunks. Rinse the Dutch oven, or use a large medium stock pot, and add the bacon and cook over medium-high heat until the fat is rendered. Add the garlic, jalapeño, red bell pepper, and onion, and cook until soft, approximately 10 minutes. Stir in the tomato paste, Ancho pepper, cayenne pepper, chile flakes, and bay leaves, and cook until fragrant and starting to brown. Add the chicken stock, tomatoes, beans, and remaining beer. Bring to a boil and lower to medium-low and cook uncovered 1½–2 hours. Add more chicken stock if chili is too thick. Add in the pork, hot sauce, and Worcestershire. Garnish with green onions and cheese.

California Turkey Chili Recipe


1/2 pounds ground turkey (plant-based meat optional)
3 cups low-sodium vegetable broth (preferably organic)
1/4 cup extra-virgin olive oil
4 large cloves garlic, peeled and chopped
1 large green Bell pepper diced
1 celery stalk chopped
1 large onion chopped
1 tablespoon all-purpose flour
4 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoon ground cumin
1/2 teaspoon ground cinnamon
2 teaspoons dark brown sugar
1 teaspoon dried and crushed Mexican oregano
Kosher salt and freshly ground black pepper
One 16-ounce can red kidney beans, rinsed and drained


Heat the oil in a large stock pot over medium-high heat. Add garlic, bell pepper, celery and onions. Saute until the vegetables soften, 5 to 6 minutes, avoid burning the garlic as it will be bitter. Add the meat and cook thoroughly. Sprinkle the flour over the meat and stir until blended. Add tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, and cinnamon. Cook and stir to blend. Add the broth and beans. Bring to a boil and reduce the heat to medium-low and simmer uncovered until the the chili thickens to desired consistency, stir often and season with more salt and pepper.

Serving options: Serve over quinoa or brown rice. Serve with your choice of garnishes.

North Carolina White Chicken Chili Recipe


1 1/2 lbs. bone-in skinless chicken breast meat
1 teaspoon chili powder
1/2 tsp. ground cumin
1/2 tsp. mustard powder
1/2 tsp salt and fresh ground black pepper
1/4 tsp. cayenne pepper
1/2 tsp. red pepper flakes
3 tablespoons butter
1 yellow onion chopped
1 large jalapeno sliced
4 cloves garlic finely chopped
2 tablespoons flour
6 cups chicken broth
1/2 cup half and half
1 15.25 oz. can whole kernel sweet corn, drained
2 15.5 oz. cans white kidney beans, drained
1 teaspoon green tomatillo hot sauce
1 teaspoon Worcestershire sauce
2  4 oz. cans diced mild green chilies


Melt the butter in a medium stock pot. Add the onions and jalapeno and cook for 5 minutes. Add the garlic and cook for 1 minute, do not burn. Add the flour evenly over the top and cook for 2 minutes. Add the chicken broth in a little at a time, stirring continuously. Add the half and half in the same way. Add beans, all seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil and cook uncovered for 15 minutes, then reduce to a simmer. Season both sides of the chicken with salt and pepper and add to the pot along with the corn and simmer for 20-25 minutes, uncovered, stirring occasionally. Remove the chicken and shred, making sure it’s thoroughly cooked through. Return shredded chicken to the pot and reduce heat to low. Stir and taste, adjusting to your liking. Garnish with sour cream. Serve with jalapeño cornbread.

Oklahoma Brisket Chili Recipe


3.5 cups smoked beef brisket cut up into 1-inch cubes
4 slices of bacon diced
1/2 regular can black beans, drained and rinsed
1/2 regular can red kidney beans, drained and rinsed
1 large yellow onion chopped
1 red bell pepper chopped
4 cloves garlic finely chopped
3 tablespoons chili powder
1/2 tablespoon paprika
2 tablespoon cumin
1/4 tsp. ground chipotle pepper
1/2 cup beef stock
1 12 oz. beer (a hoppy lager or ale is preferred)
1/4 cup leftover brewed coffee
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1/2 regular can yellow whole kernel corn
1 4 oz can mild diced green chili
Sour cream, pepper jack cheese, and green onions for garnish


In a large stock pot, sauté bacon until crispy. Remove and set aside on a plate, no paper towel. Keep the bacon grease in the pot and add onions and cook until soft and translucent. Add bell pepper and garlic; cook 1 additional minute to soften but do not burn garlic to prevent bitterness. Add brisket and all dry seasonings. Saute 1 minute stirring frequently to combine flavors. Add beer and cook off the alcohol, about 1-2 minutes before adding diced bacon back in with beef stock, coffee, tomatoes, corn, beans, and green chili. Bring to a boil, cook uncovered 10-15 minutes, stirring often. Reduce heat, cover, and cook for at least 45 minutes. Use beef or vegetable stock to thin out if chili gets too thick. Garnish with sour cream, pepper jack cheese, and green onions.

Springfield Chilli Recipe


1/2 pound ground beef sirloin
1 pound ground turkey
2 slices bacon, chopped
2 1/2 cups yellow onion finely chopped and divided 
3 garlic cloves, minced
1/2 cup chicken stock
1 12 oz. beer (an American pilsner is preferred)
3 Tbs chili powder
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp Worcestershire sauce 
1 14 1/2 oz. can diced tomatoes, undrained
1 8 oz. can tomato sauce
1 15 oz. can pinto beans, rinsed and drained
1/2 cup sharp cheddar cheese
Soup crackers


Add bacon to a medium stock pot and cook over medium heat until browned. Stir in 2 cups onion and cook until onion is translucent. Add garlic and cook for 1 minute, making sure not to burn garlic. Increase heat to medium-high and add turkey and sirloin to the pot. Cook meat until browned and no pink remains. Use wooden spoon to crumble large pieces of meat. Add beer and chicken stock and cook until liquid is reduced by half. Add in tomato sauce and all dry seasonings. Stir and cover, reduce heat, and simmer for at least 45 minutes or until chili starts to thicken. Add beans and cook 15 minutes. Serve and garnish with sharp cheddar cheese and soup crackers.

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