Chili can be hard to pair with wine due to different spice levels. With a simple tweaking, however, you can easily enjoy this recipe with any of our Braganini Reserve wines.
Ingredients
- 2 lbs lean ground beef or ground chicken
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 tbsp taco seasoning of choice
- 15 oz of rinsed and drained pinto beans
- 15 oz of rinsed and drained black beans
- 28 oz of crushed roasted tomatoes of choice
- ¾ cups frozen sweet corn
- 5-8 oz of diced green chiles – to taste for spice level
- Salt to taste
- Fresh Pico De Gallo, either store bought or home made using your favorite recipe
- Cilantro, fresh lime, avocado, sour cream and corn chips for serving
Instructions
- Add the ground beef (or chicken if using) in a large skillet covered in olive oil spray. Add the onion, salt to taste, garlic and cook over medium heat until the meat is browned and no longer pink.
- Drain the fat from the pan and add the taco seasoning. Stir to combine. Then transfer to a slow cooker.
- Add the beans, chiles, corn, and crushed tomatoes. Stir together.
- Cook on high for 3 to 4 hours or low for 6 hours.
- Serve in bowls and top it with fresh pico de gallo, avocado, cilantro, lime, sour cream, and corn chips!
