Graham says: "It seems entirely reasonable that a man with an accent like mine could present a credibility gap when it comes to the development of a Texas Chili (said with a distinct drawl). Let it be said that I've been there and even got chili stains on my t-shirt! This is a delicious combination of many genuine Texas ideas. When you do try it please do try the raw garlic and please don't leave out the cocoa. The ARIEL Cabernet Sauvignon adds color, depth of flavor and originality."

Serves 6

1 1/2 tsp. non aromatic olive oil
8-oz bottom round cut in fine dice
2-oz turkey thigh cut in fine dice
1 onion cut into 1/4" pieces
10 3/4 oz can tomato puree
2 jalepino peppers, seeded and chopped
1 4oz can diced green chilies
1 tsp. ground cumin
1 tsp. diced oregano
1/4 tsp. cayenne pepper
1 T cocoa (not a misprint don't call me!)
1/4 tsp. salt
1 1/2 cups ARIEL Cabernet Sauvignon
1 1/2 C beef stock or water
3 cloves garlic, peeled & chopped
1 T cornmeal
1 1/2 C cooked brown rice
3 C canned pinto beans, rinsed & drain

Garnish with:
1/2 cup chopped raw onions
1/2 cup chopped cilantro
6 T Parmesan cheese

Mix 1-tsp. oil with the diced beef. Brown. When it is browned, about 2 minutes, add the turkey and continue cooking two 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 jalapenos, diced chilies, cumin, oregano, cayenne, cocoa, and salt. Cook 1 min longer.

Pour in the wine and the stock, bring to a boil, reduce the heat and simmer 20 min longer. Stir in the garlic and cornmeal. Cook 3 or 4 min until the chili thickens.

Divide the rice and beans among 6 hot bowls. Ladle the chili over the top and pass the garnishes at the table.