Thursday, 11 July 2013

Pretty Eats: Red Wine Chilli

Today I'm delighted to introduce a new column: Pretty Eats! I'll be featuring a recipe a week from Angela Victory-Smith (yeah for sisters!). Angela creates the recipes herself as well as takes the gorgeous pics of what she makes. Today she brings us her red wine chili recipe.

"On a recent sunny summer evening, as my friends and I sat out on the deck, I thought I'd switch from my usual white wine to something new. I opened up a bottle of Argentinian red, which turned out to be far too heavy and as bold as my sister after a couple of vodka shots! Not one to let wine go to waste, I decided to make a red wine chilli, adding wild game and chocolate to amp up the flavour.

Though I did make a meat version, you can leave it out for a veggie option. Below is a playful list of ingredients to have fun with - a base perhaps - so feel free to change things around at your leisure. This dish can be served hot with crispy toast and coconut oil as I did, or as a cold dip with tortillas at a summer BBQ."

4 lbs. fresh Roma tomatoes, cut into quarters
1 red bell pepper - chopped roughly
1 large white onion - chopped roughly
2 cloves garlic - chopped finely
1 jalapeño - chopped finely
Half of a Lindt 85%+ dark chocolate bar (or equivalent)
2 cans of beans (I used a mixture of adzuki and red kidney beans)
1 lb. ground Wild Game (such as Buffalo, Bison, Elk, Moose, Kangaroo…)
2 cups of an 'okay-tasting' red wine (Cab-Sauv works well!)
5 tbsp-ish of Olive oil
Splash of gluten-free Worcestershire sauce (optional)
1-2 tbsp brown sugar (leave out or switch for your favourite sweetener)
1 tsp cayenne
4-5 tbsp chili powder
Sprinkle of cumin
Healthy amounts of salt and pepper

1/ Sauté onions, garlic, jalapeño, red bell pepper, and half of the spices in olive oil.

2/ When onions are translucent, add wild game & worcestershire and continue cooking until meat is cooked through.

3/ Add tomatoes, beans, chocolate, wine, remainder of spices, and brown sugar. After bringing to a boil, turn down to low, and let it simmer for at least an hour. Et Voila!

Red Wine Chili recipe and photographs by Ange Victory-Smith.