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Chili Paired with Yorba Wines


We're throwing a Super Bowl Chile and Wine Pairing Party at our tasting room on February 5th-6th. Taste three chilis by Justin's Pantry that go perfectly with Yorba wines. Watch out beer!



This is a complimentary event. We'll be handing out recipe cards or you can follow the recipes below...


White Bean & Chorizo Chili


Ingredients

  • Olive oil

  • 2 cans white beans

  • Small handful smashed garlic cloves

  • 2 medium onions, small dice

  • 2 # ground chorizo

  • 4 dried mexican red chiles or 1 tbsp chili powder

  • 2 tsp cumin

  • 1 28 ounce can whole peeled tomatoes

  • Salt and sugar for taste

  • Garnish with sour cream, shredded cheese, or herbs


Directions

  1. Preheat your oven to 325F.

  2. If using the dried chiles, remove the stem and seeds. Tear into chunks and chop, process in a spice grinder, mortar and pestle, or food processor into itty-bitty pieces. Reserve for later.

  3. One large, heavy-bottomed pot like a dutch oven will be used for cooking all of the ingredients. Start with the chorizo. Heat the dutch oven over medium-high heat with a glug of olive oil. Add the chorizo and cook until browned, 5-8 minutes. Using a slotted spoon, remove the chorizo and leave the oil in the dutch oven.

  4. Continue with a medium-high heat and add your itty-bitty mexican chile pieces and cuming. Fry in the oil until fragrant, 1-2 minutes, and add the garlic and onion. Stir often to prevent burning, sauteing for 5 minutes until the garlic and onion have softened.

  5. Canned tomatoes next. Remove the tomatoes one by one, squeezing and breaking them in your hand into the pot. Add the tomato juice and stir well to loosen any bits stuck to the bottom of the pot.

  6. Next add your beans with their liquid. If necessary, add a little water to make sure everything is just-submerged. Add a big pinch of salt. Transfer the whole dutch oven, without a lid, to the oven for 1 hour, stirring a few times.

  7. Remove the chili from the oven and allow it to rest for several minutes before the final seasoning with salt and perhaps a pinch of sugar. Serve with your preferred garnishes.


Chef’s Notes

Be wary of using too many spicy, hot chiles if you are pairing with a dry red wine. The alcohol in red wine will accentuate the heat level of your chili.



Chipotle Black Bean & Squash


Ingredients

  • Olive oil

  • 1 onion, small dice

  • 1 red & 1 green bell pepper, small dice

  • 1 small butternut squash, medium dice

  • Small handful garlic cloves, smashed

  • 4 dried mexican red chiles or 1 tbsp chili powder

  • ½ + tbsp chipotle pepper in adobo, chopped

  • 1 tsp ground cumin

  • ¼ tsp ground cinnamon

  • 2 cans black beans

  • 1 small can diced tomato

  • 1 container Vegetable broth

  • Salt and sugar to taste

  • Avocado for garnish


Directions

  1. If using the dried chiles, remove the stem and seeds. Tear into chunks and chop, process in a spice grinder, mortar and pestle, or food processor into itty-bitty pieces. Reserve for later.

  2. One large, heavy-bottomed pot like a dutch oven will be used for cooking all of the ingredients. Heat the dutch oven over medium heat with a glug of olive oil. Add the dried chili (or chili powder) and other spices, frying for 1-2 minutes. Add the onion and bell peppers, increase the heat to medium-high, and saute for 5-8 minutes until softened.

  3. Add the chipotle pepper, butternut squash, blackbeans with their liquid, and canned tomato. Add a large pinch of salt and enough broth to submerge the lot.

  4. Reduce the heat to medium-low and cook for 45 minutes to 1 hour, uncovered. Stir occasionally and taste after 30 minutes to decide if you want to add more chipotle. The chili is done when the squash is tender. Finish seasoning with salt and perhaps a pinch of sugar.

  5. Cover the dutch oven with a lid and let rest for at least 10 minutes. Serve with sliced avocado.


Chef’s Note

Chipotle is smoked and canned jalapenos. Be wary of too much chipotle too soon! You can always add more.



White Chicken Chile


Ingredients

  • Olive oil

  • 1 pound boneless, skinless chicken breast or thighs, medium dice

  • 2 tsp cumin

  • ½ tsp paprika

  • 1 tsp oregano

  • 1 white onion, small dice

  • A few garlic cloves, smashed

  • 1 small can chopped green chiles

  • 1 block cream cheese, small dice

  • 1 container chicken broth

  • 1 can white beans

  • 1 can corn, drained

  • Garnish with shredded cheese, lime, cilantro


Directions

  1. One large, heavy-bottomed pot like a dutch oven will be used for cooking all of the ingredients. Heat the dutch oven over medium-high heat with a glug of olive oil. Add the chicken and spices. Cook until the chicken has started to brown. The chicken will continue to cook later in the process.

  2. Remove the chicken and reserve. Add the onion and garlic cooking for 5 minutes until the onion has softened. Add the canned green chiles, cubed cream cheese, and 2 cups of chicken broth.

  3. Over medium-low heat, stir to melt the cheese and cook for 10 minutes. Add the beans with their liquid, corn, and chicken. If necessary, add more chicken broth to achieve a more soup-like than chili consistency. Bring to a simmer and cook for 10-15 minutes to finish cooking the chicken.

  4. Season with a large pinch of salt and perhaps a pinch of sugar. Serve with garnishes.White Bean & Chorizo Chili



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