Heirloom Bean And Cabernet Chili

This is from Kim's kitchen! - a recipe featuring heirloom beans from Lodi's own Mohr-Fry ranches. This is Kim's special heirloom bean and buffalo chili with Mettler Cabernet. A hearty recipe that is great for those fall football Sundays! Mohr Fry beans are featured at Williams-Sonoma or on their own website: mohrfry.com

Pair With: Mettler Cabernet

Source: Mettler Family Vineyards


1lb Mohr-Fry Ranches heirloom pebble beans
1 lb Mohr-Fry Ranches heirloom black Valentine beans
2 lb ground buffalo meat (or ground beef)
4 cloves of garlic minced
1 cup chopped yellow onion
1 T olive oil
4T chili powder
1 T cumin
1 tsp. Paprika
1 teas smoked paprika
1 ½ T oregano
½ tsp. ground coriander
A few shakes of Cholula hot sauce
½ cup of Mettler Cabernet
1-2 tsp. Agave nectar
64 oz. beef broth
28 oz. tomato sauce
1-2 tsp. Unsweetened coca
2T masa flour and 1-2T warm water, made into a loose paste consistency (optional)


Soak the heirloom beans overnight. In the morning drain and rinse them with cold water. Place the beans in a big stockpot and fill with either water or broth or a half and half mixture of both. Bring to a boil. Turn the heat down to medium and let the beans continue to boil on medium, until just tender. This should take about 45-60 mins. Drain the beans, but reserve 2 cups of the liquid. Add the beans and the 2 cups of liquid to a crock-pot. Sauté onion and garlic in olive oil until soft, add ½ cup Mettler Cabernet and simmer for a minute. Transfer the onion, garlic and wine mixture to the crock-pot.

In the same skillet, brown the ground buffalo, season with a little garlic salt and pepper. Drain. Transfer to the crock-pot.Add the spices, Cholula, Agave nectar, tomato sauce, and unsweetened cocoa to the crock-pot and give a stir. Let this cook throughout the day on high (5-6 hours), stirring occasionally if possible. Or overnight on low (8-9 hours)

If you want to thicken the finished chili, let it simmer with the lid off, and add 2 T masa flour and warm water mixture at the last 15 mins of cooking to thicken to your desired consistency.

Top with sour cream, chopped chives, black olives and shredded cheddar! Serve with Mettler Cabernet. Yum!

Recipe Courtesy Of

Mettler Family Vineyards

Beginning in Germany in the 1770s and continuing with their arrival in California’s Central Valley region of Lodi in the late 1800s, the Mettler family has a tradition of producing premium winegrapes, both for their own label, as well as for other winemakers and respected wines.