Beef & Venison (or Turkey & Chicken) Chili

Recipe Date:
February 10, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs each of ground Beef and ground Venison
  • 2 lbs each of ground turkey and ground chicken (alternate version)
  • 2 large yellow onions, small dice
  • 1/2 cup grapeseed oil
  • 1/2 bottle SIMI Sonoma County Pinot Noir
  • 12 ozs crushed tomatoes, 2 cans
  • 1st Spice Mix
  • 2 tbsps Poblano chili powder
  • 4 tbsps dark chili powder
  • 2 tbsps garlic powder
  • 2 tbsps Kosher salt
  • 2 tbsps ground cumin
  • 1 tsp cayenne pepper
  • 1 tbsp ground black pepper
  • 2nd Spice Mix
  • 2 tbsps Poblano chili powder
  • 2 tbsps dark chili powder
  • 2 tbsps smoked paprika powder
  • 2 tbsps ground cumin

Heat grapeseed oil in a large pot over medium heat. Add onions and sauté until tender and translucent. Add both meats and sauté until cooked, breaking up any large clumps. Add wine and reduce until almost dry. Add 1st spice mix and sauté about 2 mins to toast spices.

Add tomatoes and turn heat down to a simmer for 90 minutes. After 90 minutes, add 2nd spice mix and cook for another hour. Add beans and stir in. Pull off heat. Check seasoning and add salt if needed. Add water if too thick.

Best if served the next day, so the flavors meld together. Reheat and serve with our Landslide Cabernet Sauvignon.

Alternate Pairing:
Substitute the beef and venison with turkey and chicken – pair with our Russian River Valley Pinot Gris.