Creek "Buzzsaw" Chili
By Richard Nollevaux
Chef, Dry Creek Vineyard
1 T. cooking oil
l lb. country pork sausage
4 lbs. full-cut round steak (trimmed, pounded, diced
into l/2 inch cubes)
4 large onions, finely chopped
8 cloves of garlic, peeled, minced or pressed
2 C. Dry Creek Zinfandel
l6 oz. medium or hot salsa, or your choice (purchased or
l to l l/2 C. ground chili powder (half hot, half mild)
2 T. ground cumin seeds
2 T. black pepper, coarsely cracked
8 T. paprika
2-3 tsp. salt
l/4 C. masa harina (corn flour)
In a large, heavy bottomed pan, brown
sausage in oil over medium-high heat, then add diced
beef (about l/4 at a time), cook, stirring frequently,
until all the meat is well browned. Add chopped onions
and stir until wilted (about 5 minutes). Remove any
liquid, add garlic and cook 3 minutes more. Add Dry
Creek Zinfandel, salsa, chili powder, cumin, black
pepper, paprika and salt; stir until thoroughly mixed.
Bring to a boil; reduce heat and simmer, stirring
occasionally, for about two hours or until very tender.
Be sure to stir more frequently near the end of the
cooking time, to avoid scorching. Just before serving,
add masa harina and adjust salt. Garnish with shredded
cheese and onions.
This is Texas-style chili and pinto
beans are usually served as a side dish.