Trione Winery - Sam’s World Famous Chili

The layers of savory flavors in this thick chili will tantalize your taste buds. Zinfandel and Primitivo are clonal "cousins". Use the Trione Primitivo in the chili for a real treat; then pair the dish with a glass of the same--fantastic!

Servings: 12, about 1 gallon

Cook Time: 2 hours and 20 minutes

Pair With: Zinfandel or the Trione Primitivo.

Source: Recipe courtesy Chef Tim Vallery and Trione Winery; photo by Tama Takahashi.


Chile Puree
1 pound dried New Mexico chile
2 cups water

Masa Slurry
1/3 cup masa flour
1 cup water

Ingredients For the Chili
vegetable oil
1 cup onion, medium diced
1 cup carrots, peeled, small diced
1 cup red and yellow bell pepper, medium diced
1 1/2 tablespoon garlic, minced
1/2 pound beef, med diced
1/2 pound pork, ground
1/2 pound sausage, ground
1/4 cup chili powder
1/2 tablespoon cumin, ground
1/2 tablespoon coriander, ground
1/2 tablespoon Mexican oregano
1/2 cup New Mexico chile puree (see above)
32 ounces beef stock, low sodium
12 ounces zinfandel
1 1/4 cups pureed tomatoes
1 cup beans, cooked until tender
1/2 cup masa slurry (see above)



Directions For the Chile Puree
Boil the water. Rehydrate the chiles in the boiling water, then puree in a blender.

Directions For the Masa Slurry
In a small sauce pot, whisk together the water and the masa flour.  Cook at medium to high heat for 2 minutes.

Directions For the Chili
Sauté the onion, carrot, bell pepper in the vegetable oil until the onions are translucent.  Add the garlic and sauté for 2 more minutes.  Remove the vegetable mixture from the pan.  Add a little more oil and sear the meat in same pan until browned.  Add the spices and sauté for an additional 3 or 4 minutes.  Deglaze the pan with the stock.  Add the sautéed vegetables, zinfandel, chili puree and tomatoes to the pan.  Bring the mixture to a boil then reduce to a simmer for one hour. 

In about 30 minutes check seasonings and adjust with kosher salt and fresh ground black pepper if necessary.  After an hour add the cooked beans and simmer about 10 minutes.  Then add the masa slurry and cook for an additional 20 minutes.  Check for seasoning and serve.

Chef's Notes:

Editor's Note: My mother always had a colorful ristra of dried New Mexico chiles in her kitchen. They are extra-flavorful, but sometimes surprisingly hot. I suggest adding 1/4 cup of the New Mexico chile puree, taste, then add more puree to your taste.

Recipe Courtesy Of

Trione Vineyards & Winery

Trione’s state-of-the-art winemaking facility and tasting room was built alongside Sonoma County’s historic Old Stone Building, dating back to 1908.