Whining about Chili

Last week, I made the best chili in my entire life!

Veggie chorizo, diced onions, and diced chilies were all sauted in some olive oil and deglazed in Lagunitas IPA.

I added diced tomatoes and let it simmer down for about 10 minutes.

Pinto, black, and refried beans were mixed in, along with salt, pepper, red pepper flakes, carne asada seasoning, and habanero sauce.

I let it all do its thang over low heat for a couple hours, then served it up with cilantro and avocado.

You know I had to take a picture…

20120528-190930.jpg

Bam!

I was so stoked on this one, that I challenged all my friends on Facebook to chili cook-off.

But…

In the wine world, a different challenge is presented when it comes to chili…

What do you pair with it?

In my mind, beer seems to be the beverage of choice to go with this hot and hardy dish.

I have some ideas for wine pairings, but have never actually tried them (’cause beer is always there).

So I ask you…

What wine do you pair with chili?

Leave a comment below, and let me know.

Or…

Take a picture of your wine and chili pairing and post it on the Stay Rad Facebook Wall.

I’m gonna try my own pairing later this week.

Stay Rad,

Jeff

Advertisements

Tags: , , , , , ,

5 Responses to “Whining about Chili”

  1. Lauren Says:

    Mmm… that sounds fantastic. I always reach for a beer with chili, too. Wine with chili just seems wrong somehow. The flavors are so assertive that a light white with a little sweetness to it (the classic choice for spicy food) would drown in it, but anything heartier would just burn your mouth… and probably still fail to stand up to the flavors in the chili (especially one with chorizo). So I’ll stick with a nice, cold beer, thanks.

  2. Jeff Eckles (@JeffEckles) Says:

    This is one of those dishes, like a burger, just goes better with beer. Initially when thinking of a wine to pair with the chili I thought Zin, but the alcohol content would be too high paired with the spice from the dish. I think maybe a Chilean Carmenere or an Italian Barbera may hold up to the flavors, bring enough acid to cleanse the palate, but hold back on the alcohol enough to not accentuate the heat. And after all that, I would still grab a beer 🙂

  3. jonnybrandy Says:

    beer or off dry riesling id say! my friend made a vegetarian chili today. had it with an ice cold pilsner

  4. jeffisrad Says:

    Thanks for the feedback, guys. I’ve got my wine picked. New episode tomorrow night.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: