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Dry Creek "Buzzsaw" Chili

Dry Creek "Buzzsaw" Chili


By Richard Nollevaux
Chef, Dry Creek Vineyard

Serves l2.

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 homemade)
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.

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