by Tackitt Family Vineyards
Chili and Zinfandel - a perfect 4th of July pairing!
What better way to commemorate our Independence Day, July 4th, than with our Gold Medal (90 pts at 2023 San Diego International Wine Challenge) winning 2020 Vintner's Reserve Zinfandel, paired with a 1st place chili recipe!
Linda Bouchard, a good friend and long-time Tackitt Family Vineyards wine club member, won our 1st Annual Chili Cook-Off in May and was kind enough to share her recipe.
We couldn't think of a better wine to compliment Linda's chili than our Zinfandel. On the nose, you pick up an aromas of oak and herbs. On the palate - bramble patch with raspberries and blackberries, turning towards fresh florals and spice. Medium tannins, light acidity and a supple mouthfeel make this Zinfandel a delight to drink with all your favorite summertime foods, especially anything from the grill.
Open a bottle, pour yourself a glass and get cookin'!
AWARD WINNING CHILI RECIPE:
1 large package of ground beef (4+pounds)
1 large & 1 small onion, chopped
1 large green pepper, chopped
2 large (28 oz) & 1 small (14.5 oz) cans of diced tomatoes
3-4 16 oz cans of chili beans
1 large (14 oz) & 1 small (7 oz) can of sliced mushrooms
1 small (14.5 oz) can of tomato sauce
6 cloves of garlic, minced
2 Tbsp chili powder
2 Tsp crushed red pepper
In a large stock pot, sauté ground meat until browned and cooked through. Add onion, pepper and garlic, and simmer until softened. Add all other ingredients and simmer for an hour or longer.
Serve with shredded cheese, sour cream, taco chips or Fritos!
Pour more wine and enjoy the fireworks!