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Wine and Mustard Braised Chili

A hearty chili made with beef, beans, red wine and mustard. 
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 368kcal
Author: Kristen Chidsey


  • 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.


Calories: 368kcal | Carbohydrates: 35g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 245mg | Potassium: 1124mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1025IU | Vitamin C: 18.7mg | Calcium: 82mg | Iron: 6.4mg