It’s the first Wine Pairing Weekend of the New Year! Of course, we’re talking wine resolutions for 2015 – as in what we all want to learn and focus on in the coming months. At first I wasn’t sure what my resolution should be, so I thought about a pairing for the month first.
New Year’s Day dinner calls for something deliciously comforting while watching the bowl games, and chili seems to fit the bill perfectly. Being the richly flavored bowl of warmth that it is, chili is complimented perfectly by a glass of chilled white wine, and I chose a bottle of Clos du Bois 2013 North Coast Chardonnay.
About the wine: Clos du Bois works with several family vineyards in Sonoma County and is well-known by consumers and novice wine writers (like me). California’s North Coast is a wonderful climate for grapes, with warm days, cool nights and lots of sunshine. This Chardonnay has a lovely color and is a very smooth, full-bodied wine with flavors and aromas of apple and pear. It has a buttery finish to it, and all of those characteristics make it a great balance to the chili’s turkey, spices, and richness.
I realized, after choosing the wine, that since I joined the Wine Pairing Weekend Bloggers, I have chosen all California varietals. And so, my resolution this year is to pick a wine for each month’s pairing that is not from my home state. I want to learn about and taste wines from around the United States and the world. The United States is intriguing to me because more and more states are producing wines with amazing flavors and quality. I’m looking forward to perusing the options that will fit each theme and look forward to sharing this journey with you!
Now, about that chili: I decided to start the year off right by putting a Southern spin on it: I included Blackeyed Peas for good luck, and served it over sauteed collard greens and kale for good health. Two chiles – roasted Hatch Chiles and Chipotle Chiles in Adobo Sauce supply a fiery heat, and turkey adds great flavor and protein.
The Steamed Blackeyed Peas, roasted Hatch Chiles and fresh garlic and onions are all from Melissa’s Produce, and they are delicious. The Blackeyed Peas are steamed and packed without preservatives and they are perfect for soups, stews and chilis (it’s a huge timesaver to have these onhand!), and I am so glad I had the roasted Hatch Chiles in the freezer to add to the pot! Since the chiles are only available in late summer, you can stock up and store them in the freezer.
The chili simmers for a few hours in the slow cooker (hard apple cider is the simmering liquid), and just before serving, a bit of the cider is mixed with Masa Harina and stirred into the chili, which thickens it and adds another level of flavor. Serving it over the greens really gives the chili more depth of flavor and additional texture.
Of course, it’s a must that you top it with cheese, sour cream, avocado and cilantro, and have a wedge of cornbread alongside it.
Enjoy it with a chilled glass of Clos du Bois Chardonnay and have a wonderful 2015!
Make sure to check out all the awesome pairings and recipes from my fellow Wine Pairing Weekend Bloggers!
Camilla from Culinary Adventures with Camilla has Argentina on her mind and is sharing Empanadas Mendocinas + ’10 La Posta del Vi Ratero Malbec
Cindy of Grape Experience suggests starting the year with Wine & Dine: Fontana Candida Terre de Grife 2012 Frascati & Slow Cooker Artichoke Dip
Shaina of Take A Bite Out of Boca is offering Herb Marinated Mushrooms with Chilean Cabernet Sauvignon
William of Wild For Washington Wine is giving us “ A Resolution for Greek Wine, A Recipe for Avogolemeno”
Martin from Enoflyz Wine Blog is shaking things up with Querceto Chianti Classico & Skillet Kale Pasta & Seitan Pizza
Jade from Tasting Pour is pairing Halter Ranch GSM and Duck with Cherry Sauce
Sarah that Curious Cuisiniere brings us Chicken Cacciatore & Washington Merlot
Wendy from A Day on the Life of the Farm has a New Year’s Wine Resolution of Prime Rib Roast with 2010 Cotes de Bourg
David of Cooking Chat Food is going Greek with Greek Lamb Stew & Wine Pairing
Jennifer from Vino Travels it taking us to Puglia and sharing Braciole and Primitivo Puglia Style
Jeff from food wine click has made Wine & Food Resolution 2015: Italy Deep Dive
Michelle from Rockin Red Blog will be tempting us “My 2015 Wine Resolution: Diversity!”
And Confessions of a Culinary Diva, is focusing on the Rhone Rangers & Paul Bocuse.
Don’t forget to join us for our Twitter Chat on Saturday, January 10th at 8 a.m. using hashtag #winePW.
- 2 Tbsp. olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 - 12 oz. bottles hard apple cider, ⅓ cup reserved
- 1 - 14 oz. can diced tomatoes and juice
- 1 Tbsp. Chipotle Chili puree, or more if you want the chili hotter (Tip: process one can Chipotle Chilis in Adobo Sauce in a food processor until smooth. Freeze in 1 Tbsp. measurements in an ice cube tray or small tasting cups and store in the freezer; pop them into soups, stews and sauces to add flavor and spice)
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. kosher salt
- 2 - 14 oz. cans cannellini beans, drained and rinsed
- 1 lime
- ⅓ cup Masa Harina (corn flour)
- 2-3 Tbsp. apple cider vinegar
- 1 - 11 oz. package Melissa's Produce Steamed Blackeyed Peas
- 2 lbs. turkey tenders, cut into chunks
- 3 roasted Hatch chiles, skins scraped off (and seeded if you'd like)
- 1 package collard greens
- 1 package baby kale
- 1 clove garlic, minced
- olive oil
- Note: I made this in my slow cooker that can also be set to sear. If you don't have a slow cooker with this setting, cook the onions and sear the meat in a pan on the stove, then add to your Crock Pot as instructed in the recipe. Don't skip the searing step as you will lose flavor.
- Heat your slow cooker to sear at 425F.
- Add 1 Tbsp. olive oil to the pot and heat.
- Add the onions and saute, stirring often, until they just start to brown, 3-5 minutes.
- Add the garlic and saute an additional minute, stirring.
- Remove from the cooker and set aside.
- Add 1 Tbsp. olive oil to the cooker and heat.
- Add the turkey chunks and sear on all sides.
- Add the onions and garlic back to the cooker, then add the Hatch Chiles, beans, Blackeyed Peas, tomatoes, chipotle puree, chili powder, cumin, and salt.
- Pour in the cider.
- Stir together, cover and turn your slow cooker to low heat.
- Simmer for 4-5 hours, until the meat is fully cooked and tender. (if you want to cook more quickly, simmer on high heat for 3 hours).
- When the chili is done, mix the reserved ⅓ cup cider and ⅓ cup Masa Harina together and stir into the chili.
- Allow it to cook for about 10 minutes more, until the chili has thickened.
- Meanwhile, cook the the greens: cut the tough middle stem out of the collards and give them a rough chop.
- Heat 1 Tbsp. olive oil in a large pan and add the garllic; saute 1 minute.
- Add the collards and a pinch of kosher salt.
- Saute, stirring, until the greens wilt.
- Add the baby kale and continue to cook, stirring, until all the greens are wilted and soft.
- Stir in the apple cider vinegar.
- Squeeze the juice of one lime over the chili and stir in.
- To serve, spoon some of the greens into bowls and ladle the chili over them.
- Top with cheese, sliced avocado, sour cream, cilantro, and lime wedges.