Southern Chili

“The bold, rich notes of dark fruits and subtle smokiness in Syrah intertwine with the hearty layers of chili, creating a pairing of warmth, depth, and flavors that linger on the palate.”

Tim Gleadall, AVV Culinary Director and Chef

Serves: 6


3 Pounds Bottom Round Beef Sirloin ½” cube
2 Large onion Rough chopped
6 Cloves garlic
2 Large Carrots small dice
1 Tsp Oregano
1 Tbsp Smoked Paprika
24 oz Crushed Tomatoes
4 oz Chipotle peppers in Adobo sauce blended
12 oz Beef Stock
Salt to taste

Method of Preparation:

Heat a large skillet on high and sear beef to golden brown on all sides.

In a blender add crushed tomatoes, garlic onion, paprika, oregano and beef stock ( this may need to be done in batches or if you have an immersion blender use a large container).

Transfer beef to large stock pot and cover with blended ingredients. Simmer on low heat for 4 hours (that should be enough time for two bottles of Syrah), stirring occasionally.

Near the end of the 4 hour simmer add the small diced carrots and the chipotle. The chipotle can be quite spicy so add a small amount at a time until you’re pleased with the flavor.

Serve with crusty French bread. Pinto beans can be added but are not required.