Down Home Dig-in Chili
- 1/4 cup vegetable oil
- 2 medium onions, finely chopped
- 2 green bell peppers, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 2 1/2 lbs stewing beef, chopped
- 2 lbs pork shoulder (Boston butt), chopped
- 4 cans (14 1/2 ounces) stewed tomatoes, drained, liquid reserved
- salt and pepper to taste
- 1 bottle pale ale (12 ounce)
- 7 Tbsp chili powder
- 4 jalapeno chilies, seeded
- 1 tsp cayenne pepper
- 1 tsp cumin
- Hot pepper sauce (Tabasco type), to taste
- Heat the oil in heavy large pot over medium heat. Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes. Remove vegetables using slotted spoon and set aside.
- Increase heat to high. Add beef and pork; sprinkle with salt and pepper. Cook until browned, stirring frequently, about 10 minutes. Return vegetables to pot. Add tomatoes, ale, chili powder chilies, cayenne and cumin. Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry. Taste and adjust seasoning with salt and pepper. Uncover and simmer until thickened and meat is tender, 2 more hours.
- Season chili with hot pepper sauce. Serve with green onions, cheddar cheese, avocado and sour cream.
- © Photo courtesy of Bewitching Kitchen; Recipe from Bon Appétit, 1988
DECEMBER WINE CLUB:
Skylark Wine Company
North Coast, California
MELLOW WINE STYLE
Purple in the glass. Aromas of black cherry, plum, black licorice and a violet floral top note completes the engaging and complex nose. The red and black fruits on the palate turn creamy, silky and supple; as the medium-bodied palate is polished with lovely fruit viscosity buffered by inner mouth perfume. This is an eminently drinkable vintage for Red Belly, enjoyable now and for the next decade.
Red Belly is Skylark’s ode to the South of France where blending varietals to create a unique synergy is the way of life. Blending compatible varietals together is a centuries old tradition, and the Skylark team loves the challenges and complexities that come with that tradition. The Red belly is comprised of 40% Niemi Vineyard Carignane, 36% Ashurst Vineyard Syrah and 24% Sawyer Vineyard Grenache. Each varietal is fermented separately, then after secondary fermentation in barrel, the cepage is finalized after multiple blending sessions. The goal for Red Belly is juicy fruit, integrated tannins and early accessibility with mid-term aging potential. Skylark has definitely have achieved that here.
Varietal: 40% Carignan, 36% Syrah, 24% Grenache
Analysis: 14.5% alcohol / volume
Aging: Native yeast vinification of individual varietals in neutral French oak
Vineyards: Niemi Vineyard – Ashurst Vineyard – Sawyer Vineyard
Produced: 37 barrels – 925 cases
“While we continuously explore the fertile California landscape for red wine vineyards that excite us, our current releases are native to the Rhone Valley in France. Our single vineyard Syrahs are inspired by the Northern Rhone wines of Cote Rotie and Hermitage. Our Grenache is reflective of the great wines produced in the south of France in tiny villages such as Chateauneuf-du-Pape. We love the style of these wines and have discovered vineyards in Northern California that allow these varietals to truly shine.”
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