Moxie’s Fire Roasted Chili and Flatridge Zinfandel

This dish is a great rainy day, comfort dish. It pairs perfectly with the bold, fruit forward, jammy Zinfandel. The earthiness of the zin coupled with the fruitiness makes this chili go down easy! You'll want to go back for seconds! Find our 2013 Zinfandel here! Moxie's Fire Roasted Sweet Potato Chili. (Photo by Jess Vallery)

You’ll Need:

  • 1 pound ground medium spicy sausage
  • 1 pound lean ground beef
  • 3 cans fire roasted diced tomatoes
  • ½ red onion chopped
  • 2 roasted yellow peppers, de-seeded and chopped
  • 2 roasted jalapenos, de-seeded and chopped
  • 7 roasted red bell peppers, de-seeded and chopped
  • 1 head roasted garlic, garlic squeezed out of husk
  • 1 sweet potato, peeled and chopped in 2 cm cubes {similar to a bean in size}
  • 1 tbsp. balsamic vinegar
  • 1 cup homemade chicken or vegetable stock {or store bought: Low Sodium Organic} to add liquid as needed
  • Salt & pepper to taste


In a large stock pot: cook ground sausage, then remove and set aside. Cook ground beef, then remove and set aside. Add onions and cook 4-5 minutes {until soft} adding a little stock or water to deglaze the pan as needed. Once onions are soft, add back in the sausage and beef, and the 3 cans of diced tomatoes and stir. Let cook for about 10 minutes. Add all of the roasted peppers and sweet potato. Cook for another 30 minutes. If the chili is too chunky or needs more liquid, add in a little of the broth.

After about 30 minutes add in the paste from the garlic husk and stir, add salt and pepper {about 3 good pinches of each- or to taste}, and the balsamic, stir and let cook on low for another 10-15 minutes.