Peloton Chili Con Carne

Chili is the greatest one pot dish to cozy up with during the fall. There are so many ways to prepare chili and everyone has their own special recipe. Here is Chef Tim and Peloton’s recipe that they like to pair with our Zinfandel.  

Peloton Chili Con Carne

Yields: 12 10 ounce portions (roughly 1 gallon)
Photo courtesy of Chef Tim Vallery, Peloton Catering
As Needed Vegetable Oil 1 Cup Onion, medium diced 1 Cup Red & Yellow Bell Pepper, medium diced 1 Cup Carrots, peeled, small diced 1½ Tablespoon Garlic, minced ½ Pound Beef, med diced ½ Pound Pork, ground ½ Pound Sausage, ground ¼ Cup Chili Powder ½ Tablespoon Cumin, ground ½ Tablespoon Coriander, ground ½ Tablespoon Mexican Oregano ½ Cup Dried New Mexico Chile Puree (see below) 32 Ounces Beef Stock, low sodium 12 Ounces Zinfandel 1¼ Cups Diced Tomato in Puree 1 Cup Beans, cooked until tender ½ Cup Masa Slurry (see below)

Method: Sauté the onion, rutabaga, carrot, bell pepper in the vegetable oil until the onions are translucent. Add the garlic and sauté for 2 more minutes. Remove the vegetable mixture from the pan. Add a little more oil and sear the meat in same pan until browned. Add the spices and sauté for an additional 3 or 4 minutes. Deglaze the pan with the stock. Add the sautéed vegetables, beer, chili puree and tomatoes to the pan. Bring the mixture to a boil then reduce to a simmer for one hour. In about 30 minutes check seasonings and adjust with kosher salt and fresh ground black pepper if necessary. After an hour add the cooked beans and simmer about 10 minutes. Then add the masa slurry and cook for an additional 20 minutes. Check for seasoning and serve.

Chile Puree: 1 pound Dried New Mexico Chili 2 cups Water, boiling Rehydrate the chilis in the boiling water, then puree in blender

Masa Slurry: 1/3 cup Masa flower 1 cup water In a small sauce pot whisk in the water to the masa flour. Cook at medium to high heat for 2 minutes.

  Happy Cooking!!!