Every year Jamie still cheers the Hamilton Tiger cats with this delicious recipe. Jamie's secret step is to cook the onions in Northern Ice Vidal Icewine to take away any bitterness and add a layer of honey, peach notes to the chili. If you like your Grey Cup Chili with some heat this recipe is sure to please.
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Ingredients
- 1.5 lbs. ground beef
- 1 large Onion
- 1 large Green Onions
- 2 cloves garlic chopped
- 1 tbsp whole tomatoes
- 1 tsp Butter
- 1 tsp dried oregano
- 1 tsp Curry Powder
- 1 tsp tabasco
- 1 can (28oz) whole tomatoes undrained
- 1 can (15oz) red beans undrained
- 1 Parmesan cheese grated for topping
- 1/4 cup Spinach drizzle on top of serving bowl
Ingredients
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Instructions
- Brown ground beef with onion, red pepper and garlic in a 3 quart sauce pan.
- Drain the grease and stir in remaining ingredients EXCEPT the beans.
- Break up the tomatoes with a spoon, heat to boiling, then reduce the heat and simmer covered for 1 hour, stirring occasionally.
- Stir in beans and simmer for 20 more minutes.
- Top with Parmesan Cheese before serving and drizzle Northern Ice Vidal Icewine on top of serving bowl to create an amazing aroma
Recipe Notes
People are surprised at how Northern Ice Vidal Icewine pairs well with the chili powder heat, yet that is precisely the type of food pairing that goes best with this complex and crisp concentrated wine. When we first served this to our family and friends, they told Jamie “This is the best chili recipe you have ever made. Stop trying new recipes and use this one from now on. This is how chili should taste.”
The origins of Chili are uncertain, but it's natural to think of it as an North American classic. Chili has many regional interpretations, and within each region almost as many recipes as there are cooks. Niagara has Icewine as its specialty so we think it is fitting to add an extra splash when you are serving this tasty dish.