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Chili with Archgate Zinfandel

This cold January Fred Recommends warming up with a bowl of chili paired with our Archgate Zinfandel! One of Fred’s favorite recipes to cook is Chili for a Crowd from The Silver Plate. This recipe has been well loved at many of our tasting room event over the years! We hope you enjoy it in your home as well it is perfect for a group of any size.


  • 1 3/4 pound coarselt chopped onions

  • 1/2 cup olive oil

  • 2 pounds sweet Italian sausage meat, 8 pounds ground beef (chuck)

  • 1 1/2 tablespoons ground black pepper

  • 4-6 ounce cans tomato paste

  • 3 tablespoons minced garlic

  • 6 ounces ground cumin

  • 4 ounces chili powder

  • 1/2 cup prepared Silver Palate Dijon mustard

  • 4 tablespoons of salt

  • 4 tablespoons dry basil

  • 4 tablespoons dry oregano

  • 6 pounds drained weight Italian plum tomatoes

  • 1/2 cup burgundy wine

  • 1/4 cup lemon juice

  • 1/2 cup chopped fresh dill

  • 1/4 cup chopped Italian Parsley

  • 3-16 ounce cans dark red kidney beans (drained),

  • 4 5.6 ounces pitted black olives


In a large deep pot wilt onions in olive oil. Add sausage meat and begin to brown. Add chopped ground beef and brown everything well. When meat is sufficiently brown skim off excess fat. Add black pepper, tomato paste, garlic, cumin, chili powder, Silver Palate Dijon Mustard, salt, basil, oregano, and stir well. Add the drained plum tomatoes, bourgundy, lemon juice, dill, parsley, and kidney beans. Stir gently and simmer for about 15 minutes more. Before serving stir in pitted black olives. Keep nice and hot. Optional garnish – Sour cream, onions, red peppers and/or cheese.

Recipe Courtesy of: The Silver Plate

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