A rich and hearty chili that has been slowly braised with red wine, dried peppers, garlic, and tangy mustard. It may sound like an odd combination, but this Braised Chili with Red Wine is spectacular!
A few years ago, we were hanging out with some of our dear friends watching football and eating food. Our friend had been bragging about his chili for quite some time, and he was anxious for us to impress us with his signature recipe.
I was a bit skeptical.
Now I love chili, but doubted that his chili was going to wow me.
I was wrong.
His secret was red wine and mustard!! I had never heard of such a combination, but it is delicious!
Red Wine Chili
This chili is rich and hearty and full of unique flavors. The red wine adds depth and the garlic adds sweet undertones. Through in the dried chilis and mustard for tang and heat and this chili has it all.
How to Make Braised Chili
- In a large heavy bottomed stock-pan, brown beef with onions.
- Drain off fat, and return beef to pan.
- Add in red wine and bring a boil, scraping off any browned bits on bottom of pan.
- Let simmer for 5 minutes for alcohol to evaporate.
- Add in tomatoes, mustard, garlic cloves, dried chili, water, seasonings, and beans and bring to a boil.
- Reduce heat and simmer for 3-4 hours, until garlic cloves are sweet and tender.
More Chili Recipes
- Butternut Squash Chili
- Instant Pot Chili
- White Chicken Chili
- Smokin’ Hot Chili from Hey Grill Hey
- Korean Chili con Carne from Taste with the Eyes
- Chicken Chili
- Lentil Chili
- Black Bean and Quinoa Chili
- Slow Cooker Chili
Red Wine Chili Recipe
Wine and Mustard Braised Chili
- 1 pound ground chuck
- 1 onion diced
- 6 cloves of garlic whole
- 1 dried ancho chili omit if you can't find it or if you don't like heat
- 2 cups dry red wine like a cabernet or merlot
- 1 28 ounce can tomato puree
- 1 16 ounce can diced tomatoes
- 1 cup water
- 4 cups red beans rinsed and drained or dried and prepared at home
- 1 tablespoon chili seasoning
- 1/4 cup Dijon mustard
- Over medium heat, brown meat with onion. Once meat is browned, drain fat.
- Add in red wine and deglaze pan. Let simmer for 5 minutes, for alcohol to evaporate.
- Add remaining ingredients to the pan and bring to a boil. Reduce to a low and simmer for 3-4 hours, stirring occasionally.
- Before serving, fish out the dried pepper and discard.
- I leave the garlic cloves in the chili because at this point they are tender and sweet.