For Wine Wednesday this week, I wanted to feature something a little different: an actual meal I’ve made paired with an actual wine I’ve “analyzed.”
Especially because the chili we had this week was amazing and I’ve been dying to share it with someone!
I wasn’t sure how I’d like chocolate in a chili, having had a not-so-delicious brush with mole in the past. However, we took one bite of this baby, and then immediately devoured our bowls.
The resulting flavor and texture is one that I think goes perfectly with a red Zinfandel (like this one):
The wine is smooth; the chili is chunky. The wine is fruity; the chili is rich. The wine is smoky; the chili is sweet-ish. The wine is caramelly; the chili is just spicy.
These two were made to complement one another.
Don’t believe me? Try it yourself! It’s seriously so yummy, and just perfect for the fall weather!
Check the original recipe here, or look below for my interpretation.
(Disclaimer: I do get commissions from eMeals when anyone purchases a meal plan using my link at the bottom. Disclaimer to the disclaimer: that’s not why I wanted so badly to share with y’all.)
Mexican Mole Chili (serves 2 [+2 littles])
- 1.25 lb ground beef
- 1/2 yellow onion, diced
- 1 1/2 Tbsp minced garlic
- 1 (14.5-oz) can diced tomatoes with green chilies
- 1 (14.5-oz) can red kidney beans, drained and rinsed
- 3/4 C dark beer
- 1/2 oz semisweet chocolate, chopped
- 1 1/2 Tbsp Mexican seasoning
- Cook beef, onion, and garlic in a Dutch oven over medium-high heat 5 minutes, or until beef is browned and crumbly.
- Add tomatoes, beer, chocolate, and seasoning. Reduce heat and simmer 10 minutes, stirring until chocolate is melted.
- Top with garlic bread croutons (below).
Side Dish (Garlic Cornbread Croutons)
- 1/2 (6-oz) loaf bakery cornbread (or homemade or mix-made), cut into large cubes
- 1 Tbsp butter
- 1 tsp minced garlic
- Preheat oven to 400°F.
- Toss together all ingredients on a rimmed baking sheet, and arrange in a single layer.
- Bake 10 minutes, or until golden brown, stirring once.
This recipe is so easy and fast (I’m literally on a “quick and healthy” plan, so it’d better be!), and it’s incredible. Especially with those little garlicky bites of cornbread.
What do you think? Is this a zinful combination (see what I did there)? Would you try these two together? Let me know below or on Facebook!
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