It’s Winter & Time For Harry's Carlo Rossi Chili!!
I realize I’ve blogged about Harry’s Carlo Rossi Chili before, but it’s getting cold now and I decided it was a good time to remind my readers that Chili, wine and cold weather are made for each other!
Last week was Harry Gibson’s Birthday and we had a great time at his party!
And for some reason the party reminded me about how much I like his Chile. So I decided that with winter finally getting here I should again share his recipe. Besides my last blog on it was one of my most popular and that was during the summer! Chili and cold weather go great together so I figured doing it again had to be a winner!
For those of you who don’t know Harry let me tell you he is the most interesting person I've ever met. Harry is also one of the few people who can actually say they lived in Munger Place longer than we have.
Each afternoon Harry sits on his front porch and has his porch party happy hour. Several years ago, while walking our dogs, we started stopping by for a wine refill. And what a great treat that turned out to be. Harry tells wonderful stories about his life, jobs and his many experiences.
Harry calls all his friends acquaintances, but to all of us who know him, he is our friend!
So Happy 82nd Birthday Harry!!!! We really enjoyed the party Marcia, Bryan and Clyde threw for you! We had a great time and as usual your Carlo Rossi was the perfect wine for your porch party!
And Harry’s Carlo Rossi Chile is perfect for a cold winter!!
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!