Friday, June 8, 2012

Harry’s Carlo Rossi Chili And Kevin's Merlot!

Harry's Carlo Rossi Chili
 & Kevin's Take On Merlot And Trying Different Wines!  

For several weeks I have wanted to do a blog that featured my good friend and neighbor Harry Gibson’s chili recipe. Harry uses wine in his chili so it fits right into my blog. But more important, Harry’s chili is really good…in fact, it almost melts in your mouth! But the problem I faced was working it into a blog.

Well, this week, things didn’t work out for me to really concentrate on writing about wine, so Harry’s chili recipe works well to cover the space with a really great alternative that should prove not only delicious, but also fun to cook, especially if you drink wine while making it. 

Now Harry uses Carlo Rossi wine in his chili because that’s what he drinks, and from my point of view, it works real well. However for you wine snobs…I mean connoisseurs,  you can use whatever red wine you like to drink, and you might like drinking the wine more as you make the chili! So drink up and have fun!! 

I also needed a little extra to fill out the blog this week and Kevin Rogers had sent me a piece on merlot and trying different types of wine. It was too short for a blog on its own, but fits nicely with Harry’s chili recipe. So here’s Harry’s Carlo Rossi Chili and Kevin's Take On Merlot And Trying Different Wines!   


Great Chili Harry!!
Harry’s Carlo Rossi Chili


2 lbs. lean Stew meat
3 oz. Chili powder
1 15 oz. Tomato Sauce
1 tsp. Paprika
1 tsp. Salt
1 tsp. Oregano
1 tsp. Cumin
1 cup Onions Diced
1 Clove Garlic Diced

Cover the stew meat generously with Carlo Rossi Cabernet or Merlot wine using a large steel pan and marinate overnight.  Then move the meat to a large chili pot and reserve the wine left in the marinate pan. Add oil to the chili pot depending on how lean the meat is and brown the meat thoroughly, stirring frequently. When the meat is ready, add the reserve wine and tomato sauce and simmer one or two hours adding more wine or water as needed. Bring to a boil and add the rest of the makings. If the chili is too tight, add water, if too loose, add flour. Then simmer one or two more hours stirring frequently.    

This recipe is best if you drink wine while preparing it and the chili is even better the next day while you drink more wine!   


Kevin's Take on Merlot & Different Wines!!  

Don't be one of these people who drink only one wine varietal (like I used to in my 20's). I started with Merlot and developed such a narrow band of taste preference that any other wine varietal was simply something that did not taste like Merlot, i.e. taste "right". 

All wines are pleasing or they would not be produced and sold. Sauvignon Blanc is a wine grape with a distinct taste that must be acquired, and that means forcing it down a few times before your senses come together and recognize the strong smell, and the burn on your tongue as a positive experience.

For me it was hard to deviate from Merlot which really is the most impressive Grape varietal (in that it can sell for $3000 dollars a bottle). No other wine can make that price point (unless it somehow becomes a rare collectable).  The movie Sideways alludes to the public’s habit of ordering Merlot as a reflex, and yes it's good, but all the grape varietals are good. Now go drink something you never considered, and discover its qualities / develop a taste for something new. I will do the same; and so expect to see me with a glass of Rosé at one of our porch parties. 

Thanks Kevin!


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  1. Enjoyed the blog and the pictures. I plan on making Harry's Chile come fall. Talya's Mom

  2. loved this blog:) can't wait to try Harry's chili recipe.