November 2024 Food Pairing

November Wine and Food Pairing

2021 Mourvèdre paired with Harvest Chili

As we enter the colder months, this fall Harvest Chili recipe certainly hits the spot! This hearty chili is full of beef, beans and stewed tomatoes but can you guess the secret ingredients that really give it that fall pizzaz? Sweet potatoes and pumpkin pie spices! We paired it with our 2021 Mourvèdre for the November food pairing. Having only produced about 50 cases, this Mourvèdre is one of our more limited varietals at Shadow Ranch. Its cranberry and sage notes make it a great accompaniment to your Thanksgiving meal, and it balanced well with all the flavors popping out of this chili. Leave out the beef and you have an equally hearty vegan dish to share! Read below for the full recipe.

Harvest Chili

Ingredients

• 1 tbps vegetable oil
• 1.5 lbs ground beef
• 1 green bell pepper, chopped
• 1 large yellow onion, diced
• 2 tbsp chopped garlic
• 1 large sweet potato, peeled and chopped
• 2 tbsp chili powder
• 1 tbsp pumpkin pie spice
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp salt
• 1 tsp granulated sugar
• 1 can (28 oz) diced tomatoes
• 1 can (16 oz) chili beans
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans
• 1 can (15 oz) tomato sauce
• Shredded cheddar cheese and sour cream for garnish (optional)

Directions

1. In a large saucepot, heat oil over medium-high heat. Add beef and cook 5 minutes or until browned, breaking up meat with back of wooden spoon.
2. Reduce heat to medium. Add pepper, onion and garlic; cook 5 minutes or until onion is translucent. Stir in potato, chili powder, pumpkin pie spice, oregano, cumin, salt and sugar; cook 1 minute. Stir in tomatoes with their juice, beans and tomato sauce.
3. Bring to boil; reduce heat to medium-low and simmer 30 minutes or until potatoes are tender, stirring occasionally.
4. Serve with cheese and sour cream, if desired.