Meatless Monday Chili & FoodBeerClick?
Honesty is the best policy: drink beer with your chili.
When I set out on this Meatless Monday, I knew I wanted to try a chili. I modified the recipe to use wine for the liquid instead of beer. I kept the spices on the tame side. I tried a lean red low in tannins (due to the spice factor) and also tried a fabulous white we had leftover from the prior day. All to no avail; Fulton Lonely Blonde carried the day.
Meatless Monday Chili
adapted from a recipe in Herbivoracious Cookbook
14.5 oz. can of pinto beans, drained & rinsed
14.5 oz. can of black beans, drained & rinsed
14.5 oz. can of navy beans, drained & rinsed (use kidney beans if you like, I hate kidney beans, don’t know why)
1 Tsp olive oil
1 onion, chopped
2 cloves of garlic, chopped
2 dried pasilla peppers
2 Tsp lemon juice
1 Tsp unsweetened cocoa powder
2 tsp chili powder
2 tsp dried oregano
2 tsp kosher salt
1 tsp ground cumin
1/4 tsp cinnamon
12 oz. red wine (or beer)
1 14.5 oz. can of diced tomatoes
Garnishes: fresh cilantro, chopped onion, shredded washed rind (stinky) cheese, whatever you like for chili toppings
Just like every good recipe, you start by browning some onions with garlic.
Then you add the beans to the pot. Note that I was able to use my dutch oven, always a treat.
Add the spices, the peppers, the liquid, the tomatoes, bring to a boil, then simmer.
Before serving, carefully remove the pasilla peppers from the chili. Then, make some corn bread according to your favorite mix or recipe. I grew up on Jiffy cornbread and have never found a reason to change.
If you like a bit of shredded cheese on your chili, I would suggest you try shredding a bit of a nice stinky washed rind cheese. We used Saxon Homestead Creamery Greenfields washed rind cheese. Wow, it added a wonderful rich, ripe flavor to the chili.
The wines that we tried were very nice, but they just weren’t as good a match as beer to the chili.
Fall Line Winery Red Willow Blend 2008 ($25)
A very nice, restrained, Merlot dominant Bordeaux blend.
Two Shepherds Viognier 2011 ($24)
A very nice rich white that isn’t a bit oaky.
What do you think? Have you found a wine that really works with chili? Better than beer?