Unique Wine Pairing: Beef Chili with Bubbles

A bowl of chili with cornbread, shredded cheese, and wine on a blue table with a flower centerpiece.

We do love a unique wine pairing challenge and rarely would people think of enjoying bubbles with a hearty chili. But it’s amazing and our recipe is made for sharing! Plus made for Sparkling Wine. Tender beef stew meat and savory ground round simmer with pinto beans and chickpeas, creating a bowl that’s as perfect with cornbread at a Sunday football spread as it is for a cozy night in.

And the best part? How the Sparkling Wine and the chili play so well together. The bubbles cut through the richness, brighten the beans, and make every bite more vibrant. We pair this delicious bowl of goodness (and cornbread) with Brut Rose, a lively, full-bodied wine that balances crisp dryness with a luxurious, creamy texture. It’s proof that fall flavors, football, and bubbly are a great play. This chili recipe serves 6 to 8.

Ingredients

Two Bean, Two Beef Chili

1 lb dried pinto beans, picked over, soaked for 4 hours or overnight

½ lb chickpeas, picked over, soaked for 4 hours or overnight

1 lb beef stew meat

1 ½ lbs ground round of beef

2 medium yellow onions, diced

10 cloves garlic, peeled. Mince 6 cloves and set aside the rest

1 stalk celery with leaves, diced medium

Kosher salt and black pepper to taste

2-3 bay leaves

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp chili powder

1 tbsp smoked paprika

½ cup tomato paste

2 cups Chardonnay

1 ½ qts rich beef broth, warm

Toppings

Chopped onion

Grated cheese

Sliced avocado

Lime wedges

How to Make

Drain and rinse the pinto beans. Add the beans, 1 or 2 bay leaves and 2 whole cloves garlic to a medium saucepan. Cover with water, and over medium heat, bring to a boil. Lower heat a bit, spoon off any foam, cover and cook beans for about 30 minutes, stirring occasionally.

Drain and rinse the chickpeas. Add the chickpeas, 1 bay leaf, 2 cloves garlic and a generous pinch for salt in a medium saucepan. Bring to a boil over medium high heat, stir, cover and lover the heat a bit. Cook for about 30 minutes, stirring occasionally.

Heat a large skillet over medium-high heat. Add the ground beef and brown until just pale pink. Lower heat. Season to taste with salt and black pepper and add the chopped onions, celery and the chopped garlic. Stir well.

Heat a Dutch oven or 8 qt pan over medium heat. Add the stew meat and begin to brown a bit. Season to taste with salt and black pepper. Add the coriander seeds, cumin seeds. Stir and cook of a couple of minutes. Add the tomato paste, stir in well. Add the chili powder, smoked paprika. Stir well and cook for a couple of minutes. Add the white wine and cook for about 10 minutes.

Transfer the ground beef mixture into the beef stew mixture. Stir well. Add both the pre-cooked beans and the pre-cooked chickpeas, along with the bay leaves and a little bit of the cooking water from each. Stir well. Add the beef stock. Stir well.

Cover and cook over low to medium heat, stirring occasionally until the meat and beans are tender — about an hour. Adjust seasonings to taste along the way.

Serve ladled into warm bowls along with adding your favorite toppings. Enjoy!