In Napa Valley there is a bit of chill in the air in the evenings as harvest winds down. The roar of fans cheering on their football team can be heard from local stadiums, and broadcast from radio and TV’s. It’s definitely time to cook up a big pot of chili and enjoy it with friends and family while watching the big game, or any other fall gathering. This recipe comes from our PR, Marketing and Brand Manager, Tyffani Sedgwick. We recommend serving it with V. Sattui’s Family Red for a winning combination.
Makes about 8 servings
2 ½ lbs. Beef chuck or Round steak- cut into 1” pieces
1 tbsp. olive oil
2 cloves minced garlic
1 onion, minced
4 mild pasilla chili peppers- roasted, seeded and peeled, and chopped
1-2 jalapeno or serrano peppers
2 cups beef Broth- you may also use wine or beer
1 large can (48 oz.) tomato sauce or pureed tomatoes
1 teaspoon ground cumin
3 tablespoons good quality chili powder
1 tsp. Salt
1 tsp. Mexican oregano
Salt & Pepper to taste
2 cups pinto beans- cooked (may also use black beans)
½ c. chopped cilantro
Heat oil in a very large pot. Brown meat in oil. Add onions, garlic and chopped peppers. When onions become soft, add beef broth. Put lid on pot and bring to a boil. Turn heat down and slow boil until meat is tender. About 30 minutes, but check meat for tenderness at 20, and every 5 minutes after. Keep liquid level about 1” above the meat. You want the bites of meat to be really tender.
Once the meat is tender, add tomato sauce and seasonings and simmer at a “nine bubble boil” (slow boil/simmer) for about an hour. Add beans and simmer 15 more minutes. Add chopped cilantro, stir and serve.
Serve with more chopped cilantro, chopped onions, cheese, sour cream, chopped avocado and warm tortillas!