Bottom of the Bottle Chili

‍ ‍Bottom of the Bottle Chili

Inspired by a recent getaway to Napa Valley, this Bottom of the Bottle Chili is what happens when wine country meets comfort food. Inspired by the idea that the last splash of a great bottle deserves better than the drain, this cozy, flavor-packed chili turns leftover red wine into the ultimate secret ingredient. Rich ground beef, hearty beans, warming spices, and a touch of cocoa powder create layers of flavor that taste like they've been simmering all day. It's unfussy, crowd-pleasing, and exactly the kind of one-pot meal you'll want on repeat throughout chili season. Pour yourself a glass, save a splash for the pot, and settle in.

Ingredients:

• 3 tablespoons extra virgin olive oil

• 1 cup diced onion (about 1 yellow onion)

• 1 cup diced green pepper (about 1 green bell pepper)

• 2 shallots, minced

• 2 pounds 80/20 ground beef

• 2 teaspoons kosher salt

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon oregano

• ½ teaspoon ground black pepper

• 2 teaspoons cocoa powder

• 1 (6 ounce) can tomato paste

• 1 teaspoon Dijon mustard

• 1 ½ cups red wine (I like a cabernet sauvignon)

• 1 (14.5 ounce) can diced tomatoes with green chilies

• 1 (15.5 ounce) can pinto beans, drained and rinsed

• 1 (15.5 ounce) can kidney beans, drained and rinsed

• 1 cup beef broth

for SErving:

• Sour cream

• Shredded cheddar

• Green onion, thinly sliced

Method:

1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, green pepper and shallot and sauté for 5 minutes or until softened.

2. Add the ground beef and cook for about 7 minutes, breaking it into pebble-sized pieces with the back of a wooden spoon. Drain all but 1 tablespoon of fat from the pot.

3. Add the salt, chili powder, cumin, oregano, black pepper and cocoa powder. Stir and toast for 2 minutes.

4. Add the tomato paste and Dijon mustard. Stir and cook for 2 minutes.

5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer and cook until reduced by about half, 4–5 minutes.

6. Add the diced tomatoes, pinto beans, kidney beans, and beef broth. Stir to combine. Bring to a simmer and cook for 15 minutes, or until the flavors have melded and the chili has thickened.

7. Adjust seasoning to taste. Serve hot with sour cream, shredded cheddar, and sliced green onions.

Yield: 4

Author: Elise Smith

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Bottom of the Bottle Chili

Inspired by a recent getaway to Napa Valley, this Bottom of the Bottle Chili is what happens when wine country meets comfort food. Inspired by the idea that the last splash of a great bottle deserves better than the drain, this cozy, flavor-packed chili turns leftover red wine into the ultimate secret ingredient. Rich ground beef, hearty beans, warming spices, and a touch of cocoa powder create layers of flavor that taste like they've been simmering all day. It's unfussy, crowd-pleasing, and exactly the kind of one-pot meal you'll want on repeat throughout chili season. Pour yourself a glass, save a splash for the pot, and settle in.

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Ingredients

• 3 tablespoons extra virgin olive oil
• 1 cup diced onion (about 1 yellow onion)
• 1 cup diced green pepper (about 1 green bell pepper)
• 2 shallots, minced
• 2 pounds 80/20 ground beef
• 2 teaspoons kosher salt
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon ground black pepper
• 2 teaspoons cocoa powder
• 1 (6 ounce) can tomato paste
• 1 teaspoon Dijon mustard
• 1 ½ cups red wine (I like a cabernet sauvignon)
• 1 (14.5 ounce) can diced tomatoes with green chilies
• 1 (15.5 ounce) can pinto beans, drained and rinsed
• 1 (15.5 ounce) can kidney beans, drained and rinsed
• 1 cup beef broth

For Serving:

• Sour cream
• Shredded cheddar
• Green onion, thinly sliced

Instructions

1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion, green pepper and shallot and sauté for 5 minutes or until softened.
2. Add the ground beef and cook for about 7 minutes, breaking it into pebble-sized pieces with the back of a wooden spoon. Drain all but 1 tablespoon of fat from the pot.
3. Add the salt, chili powder, cumin, oregano, black pepper and cocoa powder. Stir and toast for 2 minutes.
4. Add the tomato paste and Dijon mustard. Stir and cook for 2 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer and cook until reduced by about half, 4–5 minutes.
6. Add the diced tomatoes, pinto beans, kidney beans, and beef broth. Stir to combine. Bring to a simmer and cook for 15 minutes, or until the flavors have melded and the chili has thickened.
7. Adjust seasoning to taste. Serve hot with sour cream, shredded cheddar, and sliced green onions.