Pinot Noir Pozole Chili: A Sure-Fire Super Bowl Party Pleaser

Super Bowl 50 kicks off Feb. 7, and that means parties, and friends and families gathered around the television. If you want to step up your game, consider this twist on pozole for your get-togethers.

Delicious!

Recipe courtesy of chefs from California-based Mark West Winery.

NOTE: Any brand of wine can be substituted in this recipe.

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MARK WEST BLACK POZOLE CHILI

SERVINGS: 4-6

INGREDIENTS

1 1/2 pounds beef chuck, cut into 3/4-inch cubes

1 1/2 pounds beef shank, cut into 3/4-inch cubes

1 large white onion, chopped finely

3 cloves garlic, peeled and chopped

1 bay leaf

1 teaspoon oregano

2 tablespoons salt

1 tablespoon black pepper

3-4 cups beef broth

1 tablespoon Mark West Black Pinot Noir or any brand of Pinot Noir

4 ears corn, fresh

8 dried ancho chiles

2 cups thinly sliced red cabbage

1 cup thinly sliced red radishes

1 cup diced avocado

1 cup fresh cilantro, chopped

10 lime wedges

Corn tortilla chips

DIRECTIONS

Add meat, onion, garlic, bay leaf, salt and pepper to a large, heavy bottomed pot. Cover with 3 cups beef broth and Mark West Black Pinot Noir. Bring to a boil, then reduce to a simmer for 2.5-3 hours, or until meat is tender.

While the meat is cooking, char the corn on a grill or on the open flame of a gas stove. Allow to cool, then cut the corn off the cob and set aside.

Also while the meat is cooking, submerge the dried chiles in warm water for 30 minutes. Puree the chiles and the water, strain, and add the chili liquid to the pot with the meat.

Shred some of the meat using two forks. Add the charred corn. Taste, and add seasoning as necessary.

Set out garnishes. Ladle chili into bowls and serve.

• Also see: Super Bowl Party Prep 101: Awesome Chicken Wings