Well, I would agree with most folks here, avoid adding booze to chili. Years ago, a friend started dumping Dos Equis in his chili, and I did not like it. Of course, I don’t like beer to begin with. But I would have no problem drinking a glass or two of any red wine along-side a nice bowl of chili. Merlot, Syrah, Cabernet, even a nice light Beaujolais could be good. Probably there are plenty of Italian wines to consider, too. I’m no expert on wine, but yes, the aromatic qualities in a red might compliment the chili’s qualities… I know that beer’s effervescence cleans the palate; I just don’t like beer!
-Scott Lindgren

Hah, I’m with Chiliman. Chili is meant to be eaten with a beverage, I don’t believe you should toss one into it.

I find that if you put beer, wine or other boozes in the chili, it just leaves less for you to consume personally. I have been making chili for about 10 years and have a bountiful cabinet of trophies for my efforts, and it only started when I stopped putting beer in the pot, go fig.

I booze my chili up with tequila, bourbon and beer, but never wine.

I have tried many kinds of red wine in chili, but used in moderation. None went uneaten.

Sangria is maybe my fav wine in chili? It also goes good on the side. Maybe that cauld be called "Spanish Chili"?
Joe

I drink Merlot[8)](lots), but there in NO way I would put it in my chili.

My chili is just too good!

Try this one…it works..I’ll usually add a chub of spicy sausage to it.

Pedernales River Chili

4 pounds coarsely ground beef (chili-grind) or 3/8" cubed beef
1 large chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
6 teaspoons chili powder
2 (16-ounce) cans tomatoes
Salt to taste
2 cups hot water

In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large kettle.

Add oregano, cumin, chili powder, tomatoes, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour. Remove from heat. Skim off grease and serve.

Serves 12.

quote:

Originally posted by Michael Hoffman

Well, it doesn’t even taste good without chili, but I can’t imagine adding wine to chili in the first place.

My mom’s chili recipe called for a cup of dry red wine. It works for me. I make other chilis too, though….

By the way, welcome to Roadfood.

That’s an interesting recipe.

quote:

Originally posted by evegpt

quote:

Originally posted by Michael Hoffman

Well, it doesn’t even taste good without chili, but I can’t imagine adding wine to chili in the first place.

Uh-oh…..I have never tasted it before…..someone told me it was a good wine to cook with….thanks for your answer. I read a recipe where it called for a wine in chili…I’ll try anything once,,but if it taste bad to drink then I don’t want to cook with it either…[xx(]

No, no. Many people love to drink merlot. I just happen not to be one of them. That’s my taste. I do find the idea of wine in chili to be quite strange. But, when it comes to cooking with wine one should never cook with one he or she wouldn’t enjoy drinking.

Well, it doesn’t even taste good without chili, but I can’t imagine adding wine to chili in the first place.