THREE BEAN and BEEF CHILI

INGREDIENTS:

• 1 tablespoon olive oil
• 1 onion, diced (1 cup)
• 1 red bell pepper, diced (1 cup)
• 2 carrots, diced (1/2 cup)
• 2 teaspoons ground cumin
• 1 pound extra-lean ground beef (90 percent lean)
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 1 chipotle chile in adobo sauce, seeded and minced
• 2 teaspoons adobo sauce from the can of chipotles
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed

DIRECTIONS:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper.

Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.  Prep time 15 minutes; cook time 70 minutes; serves eight (10 cups)

SCOTTO FAMILY WINES
OLD VINE ZINFANDEL
LODI, CALIFORNIA

Scotto Cellars are 5th generation winemakers and vineyard owners whose 2013 harvest marks their family’s 50th in California. Situated in Napa Valley, Lodi and Amador County each facility has its own winemaker, vineyard sources and production facilities. This wine is 100% Zinfandel, blended from 3 vineyards to maximize the Zinfandel character, which is so highly prized in Lodi Zinfandel. 

Winemaker: Scotto Family
Appellation: Lodi, California
Varietal: 100% Zinfandel
Analysis: 14.5% alc/vol, 3.51 pH, .57 TA