Wine and Mustard Braised Chili: A rich and hearty chili that’s flavors have been developed as it braises with dried peppers, deep red wine, and tangy mustard. It may sound like an odd combination, but it is out of this world!
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. It was crazy good. I think I had 4 bowls of chili and neglected all the other food–which for me is saying A LOT!
His secret was–get this red wine and mustard!! I had never heard of such a combination. I added beer to my chilis all the time. But red wine and mustard–nope. But I was a believer!
I have played around with his concept and finally nailed a recipe that hits the spot. I added a whole intact dried ancho chili (in a bag in the Mexican section of any large grocery store) and used kidney beans cooked from scratch to keep this chili SCD legal for myself, but any type of beans work. The ancho chili adds a rich depth of spice and flavor without being overly spicy (don’t split open or you will expose the spiciest part of the pepper and give the dish a lot of heat!)
Trust me once you try this chili you will be a believer too!
Wine and Mustard Braised Chili
A hearty chili made with beef, beans, red wine and mustard.
- 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.
At this point you can dump all ingredients into the slow cooker and set on low for 8-10 hours.
OR you can 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.
Looking for more great Chili Recipes Check these out:
And more from my friends from Food Network:
Creative Culinary: Chipotle Chile is the BEST Ever!
The Fed Up Foodie: Tortilla and Beans
The Mom 100: Game-Day Ground Beef Chili
Healthy Eats: 5 Turkey Chilis That Put Beef Out to Pasture
A Mind “Full” Mom: Wine and Mustard Braised Chili
Foodtastic Mom: Slow Cooker Chili Verde
Hey Grill Hey: Smokin’ Hot Chili
Mom Loves Baking: Quick and Easy Chili
Taste with the Eyes: Korean Chili con Carne with Red Beans and Kimchi
Elephants and the Coconut Trees: Best Vegetarian Chili with 9 Beans
Devour: Warm Up Chilly Days with Genius Chili-and-Chip Combinations
In Jennie’s Kitchen: French Lentil Chili
Swing Eats: Cincinnati Chili
FN Dish: 6 Next-Level Ways to Do Up a Batch of Chili
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