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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Richard Nollevaux, Chef, Dry Creek Vineyard
Servings: 12.
1 tablespoon cooking oil
1 pound country pork sausage
4 pound full-cut round steak, trimmed, pounded, diced into ½ inch cubes
4 large onions, finely chopped
8 cloves of garlic, peeled, minced or pressed
2 cups Dry Creek Zinfandel
16 ounce medium or hot salsa, or your choice (purchased or homemade)
1 to 1 ½ cup ground chili powder (half hot, half mild)
2 tablespoon ground cumin seeds
2 tablespoon black pepper, coarsely cracked
8 tablespoon paprika
2 to 3 teaspoon salt
¼ cup masa harina (corn flour)
In a large, heavy bottomed pan, brown sausage in oil over medium-high heat, then add diced beef, about ¼ at a time, cook, stirring frequently, until all the meat is well browned. Add chopped onions and stir until wilted, about 5 minutes. Remove any liquid, add garlic and cook 3 minutes more. Add Dry Creek Zinfandel, salsa, chili powder, cumin, black pepper, paprika and salt; stir until thoroughly mixed. Bring to a boil; reduce heat and simmer, stirring occasionally, for about two hours or until very tender. Be sure to stir more frequently near the end of the cooking time, to avoid scorching. Just before serving, add masa harina and adjust salt. Garnish with shredded cheese and onions.
This is Texas-style chili and pinto beans are usually served as a side dish.