Featured Varietal: Hillside cabernet sauvignon
Campfire Chili
French oak beautifully transforms intense hillside fruit into a wine with uncommon richness and smooth, luxurious texture. Juggernaut Hillside Cabernet is a wine that is fierce, brave, and delicious.
Ingredients
8 slices bacon, chopped
4 lbs, brisket trimmed and cut into 1-inch chunks
Kosher salt & freshly ground pepper, to taste
1 meduim yellow onion, chopped
5 cloves garlic, crushed
3 small jalapenos, seeded and finely chopped, plus 1 jalapeno seeded and sliced, for garnish
3 T. chili powder
2 tsp dried oregano
2 tsp. ground cumin
5 cups low-sodium beef broth
1 cup tomato puree
1 cup brewed coffee
1 red onion, chopped
Sour cream, for serving
Chopped fresh cilantro, for garnish
Cooking Instructions
Prep time: 30 minutes, Cook time: 2.5 hours
Serves: 10
- Prepare a campfire for medium-low heat using charcoal briquettes or wood. Place a large Dutch oven over a bed of coals. Add bacon and cook until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Set aside.
- Pat beef dry with paper towels. Season with salt and pepper, to taste. Working in batches, add beef and brown for 2-3 minutes on each side. Transfer to plate with bacon, and set aside. Repeat with remaining beef.
- Reduce heat to medium-low. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in garlic, jalapeno, chili powder, oregano and cumin, and cook until fragrant, about 30 seconds. Return bacon and beef to the Dutch oven. Stir in broth, tomato puree and coffee, and bring to a simmer. Simmer, covered, stirring occasionally, for 2 hours, until liquid reduces and forms a sauce, and beef is for tender. Season with salt and pepper, to taste.
- Divide chili among serving bowls. Top with red onion, a dollop of sour cream and cilantro. Serve and enjoy.
