Recipes

ARIEL Texas Chili

Serves 6

Graham, who was raised in England, once said, “A man with an accent like mine could present a credibility gap when it comes to the development of a Texas Chili.” We couldn’t disagree more. With green chilies, jalapeños and plenty of cayenne pepper, this Southern special ain’t for the faint of heart.

Note: Some are tempted to leave out the cocoa. Don’t you dare!

Ingredients

  • 1½ tsp. non-aromatic olive oil
  • 8 oz bottom round cut of beef, finely diced
  • 2 oz turkey thigh, finely diced
  • 1 onion, cut into 4 pieces
  • 10¾ oz can tomato purée
  • 2 jalapeño peppers, chopped
  • 1 four oz can diced green chilies
  • 1 tsp. ground cumin
  • 1 tsp. diced oregano
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. cocoa
  • ¼ tsp. salt
  • 1½ cups ARIEL Cabernet Sauvignon
  • 1½ cups beef stock or water
  • 3 cloves raw garlic, peeled & chopped
  • 1 Tbps. cornmeal
  • 1½ cups cooked brown rice
  • 3 cups canned pinto beans, rinsed & drained

To Prepare

Mix 1 tsp. oil with the diced beef. Brown. When it’s browned, about 2 minutes, add the turkey and continue cooking 2 more minutes. Tip out onto a plate. Heat the remaining oil in the unwashed pan, and sauté the onion until it starts to wilt, 2-3 minutes. Add the jalapeños, diced chilies, cumin, oregano, cayenne, cocoa and salt. Cook for 1 more minute. Pour in the wine, tomato purée and the stock, bring to a boil, reduce the heat and simmer for 20 minutes longer. Stir in the garlic and cornmeal. Cook 3 or 4 minutes, or until the chili thickens.>

To Serve

Divide the rice and beans among 6 hot bowls. Ladle the chili over the top and pass garnishes (cilantro, onions & cheddar cheese) at the table.

Enjoy this with a glass of ARIEL Cabernet Sauvignon, or our signature Cali-Mo-Faux!

Nutritional Profile (per serving)
Calories 313
Cholesterol (mg) 27.5
Sodium (mg) 857.5
Protein (g) 21.8
Carbohydrates (g) 42.3
Fat (g) 5.5
Saturated Fat (g) 2
Fiber (g) 10.1