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Cheers to This Merlot Chili Recipe

Yesterday we shared that delicious grilled salmon recipe with you and today, as promised, we have another tasty recipe from Woodbridge by Robert Mondavi for Wine Week. And today’s is much more suited to fall and winter.
Say hello to Merlot Chili! Never put wine in your chili? Well, you haven’t lived. Because a deep and rich red wine can add a bold yet complex flavor to your chili recipe, taking it to the next foodie level. In fact, wine is one of our favorite secret chili ingredients! Plus, er, you have to open a bottle to cook, which pretty much guarantees that you also need to pour yourself a glass to enjoy while you cook. We call that a win in the kitchen!

Merlot Chili Recipe
Prep time: 
Cook time: 
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Serves: 8-10
Merlot takes this chili recipe to the next delicious and complex level. Yay wine!
  • 1 tbsp olive oil
  • 3 large cloves garlic, chopped finely
  • 1 large jalapeno, chopped finely (remove seeds or omit completely if you don’t like spicy chili)
  • 1 large yellow onion, chopped
  • ½ pound hot Italian sausage, removed from casing
  • 2 pounds ground 80% lean ground beef
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 2 bell peppers, chopped
  • 1 28 oz. can of whole tomatoes
  • 1 15 oz. can whole kernel corn
  • 1 15 oz. can reduced-sodium red kidney beans
  • 1 15 oz. can low-sodium black beans
  • 1 cup Woodbridge by Robert Mondavi Merlot
  1. Heat olive oil over medium heat. Add next three ingredients and stir to coat with oil. Add lid and let the onions sweat for 3 minutes.
  2. Add meat and all spices and stir frequently until all meat is browned and cooked through, about 10 minutes. This will release a lot of moisture, so continue cooking until most of the moisture evaporates. You may have to ladle some out.
  3. Using your hands, crush the canned tomatoes over the pot. Add the entire can this way. Add the remaining canned goods.
  4. Lastly, add the Woodbridge by Robert Mondavi Merlot. Simmer with the lid on for at least 30 minutes, but up to two hours. (Like all chili, this is best reheated and served the next day, making it a perfect dish for weeknight meals or easy entertaining!)
Serve with your favorite chili toppings like sour cream, shredded cheese, chopped green onions, chopped jalapeno, tortilla chips or corn bread.

Entertaining Tip: Make chili up to three days before serving. Reheat individual portions in microwave-proof mugs, or store in the pot that you cooked it in and simply reheat the entire pot.

Do you have a secret ingredient in your chili recipe? Is it wine or something else? —Jenn

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1 Comment
  1. Lisa says:

    My kind of chili! A glass for the pot and a glass (or two) for me.

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