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Halloween Pairing: Firehouse Chili and Besieged Wine

Halloween Pairing: Firehouse Chili and Besieged Wine

A delicious chili and appropriately themed and paired wine are the perfect duo to kick off your spooky Halloween celebrations.
By Michelle M. Winner

Halloween Pairing: Firehouse Chili and Besieged Wine

Hello Ghouls and Goblins. We’re here to help with your Halloween party entertaining. Let’s do a fa-“boo”-lous, hot-as-hell, savory chili from Engine Company 212 in Brooklyn, New York. And to put out the fire we found the perfect spook-tacular blood-red wine from Ravenswood’s founding winemaker Joel Peterson, himself rumored to have been chased by a flock of Ravens. We love that the bottle has some scary and “Poe-etic” artwork on the label in this new Ravenswood Storyteller Wine series so it will look really creepy on your buffet or bar. Just add lacy table cloths, goblets and candelabras. . . and serve with this devil-ously delicious chili from the hot shots at Engine Company 212.

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Pairing Halloween Firehouse Chili and Spooky Wine


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  • Author: Engine Company 212, Brooklyn, New York
  • Yield: 15 servings 1x

Description

The hot shots at Engine Company 212 are cooking up this devilishly good chili you can pair with “Besieged” wine.


Ingredients

Units Scale
  • Note: You can double, triple or quadruple this recipe etc. to fit the number of guests.
  • 2 lbs. ground beef
  • 1 lb. Italian sausage, casing removed and crumbled
  • 5 tbsp. vegetable oil
  • 4 cups fresh or canned beef stock
  • 1 teas. saffron threads (optional- you can also use paprika)
  • 2 cups coarsely chopped shallots
  • 2 tbsp. finely chopped garlic
  • 10 oz. can green chilies chopped rough (or jalapeños)
  • 1 teas. each : dried oregano, ground cumin, cayenne pepper, salt
  • 2 tbsp. chili powder
  • ground black pepper to taste
  • 6 oz. can tomato paste
  • 30 oz. can red kidney beans or garbanzos

Instructions

  1. In a large heavy skillet, brown the ground meats in 2 tablespoons of the oil.
  2. Transfer to a 4 qt. pot. in same skillet ad beef stock and bring to a boil.
  3. Remove stock from heat, then crumble the saffron and add to the stock; set this aside.
  4. Add the remaining oil to a second skillet and cook the shallots and garlic for 5 minutes, stirring frequently so not to burn garlic; remove from heat
  5. To same skillet add the chilies and seasonings, stir together.
  6. Add the tomato paste and beef stock to the second skillet; mix together thoroughly then add this to the meat skillet and bring to a boil.
  7. Stir, reduce heat and simmer in a half- covered pot for 1 1/2 hours.
  8. Add the beans 10 minutes before serving or add beans before party and transfer to a crock pot on the buffet or serving table on lowest setting.
  • Category: Main
  • Cuisine: American

 

 

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