Rosemary Pinot Noir Steak Chili

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary!

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary!

Is it Summer yet?

My husband keeps taunting me with tales of 70˚ days in Atlanta while I get excited about the mercury cresting 45˚ here in NYC! It’s a heat wave!

I want to be eating smoothies and ice cream, but until the temperature outside no longer requires a winter coat and scarf, I will be warming up with chili and soup!

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary!

Who am I kidding? I LOVE chili!

I wait {impatiently…which is the only way I wait, by the way} all Summer long for it to be socially acceptable to make chili again!

And this Rosemary Pinot Noir Steak Chili has it all!

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary!

A little bit of rosemary to remind me of Summer…

A little bit of pinot noir because wine makes everything better…

And a little bit of steak to make the Husband happy!

The very picture of a perfect bowl of chili!

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary! Not only did I deglaze the pan with a full cup of pinot noir, I added some in later just to make sure that flavor was present. It marries perfectly with the earthiness of the rosemary and a savory steak flavor.
Really, it’s heavenly.

Do you know another reason why I love chili? Because it makes me feel like cornbread is obligatory. And I love me some cornbread!

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary!

A giant steaming bowl of this Rosemary Pinot Noir Steak Chili (with cornbread, obvi) is the perfect antidote to these last lingering grey, cold days!

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary!

I feel compelled to mention that if you wouldn’t drink the wine you are using for cooking, it has no business in your dinner either. Especially when you are adding it at the end as flavoring. A good wine a few days past it’s prime is fine. {I think we should end on that little rhyme. Last one. Sorry.}

Rosemary Pinot Noir Steak Chili

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Yield: Serves 4

Rosemary Pinot Noir Steak Chili

This flavorful Rosemary Pinot Noir Steak Chili is a spicy, hearty chili with tender pieces of steak and a hint of pinot noir and rosemary!

Ingredients

  • 2 lbs beef (I used shoulder), cut in bite sized cubes
  • 2 ½ tablespoons of flour
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Olive oil
  • 2 onions, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 ¼ cups pinot noir; divided
  • 2, 15 oz cans kidney beans, drained
  • 28 oz can roasted, chopped tomatoes
  • 3 teaspoons chili powder
  • 1 ½ teaspoons paprika
  • 2 teaspoons ancho chili powder
  • ½ teaspoon cumin
  • salt and pepper to taste
  • Sour cream of 2% Greek Yogurt, for serving (optional)

Instructions

  1. Rinse and pat the beef dry. Mix together the flour, salt and pepper in a medium bowl; toss the beef in the flour mixture to coat.
  2. Heat a medium Dutch oven or large stock pot over medium heat until hot. Add the olive oil, just enough to coat the bottom of the pot, brown the beef on all sides; working it batches. Set aside loosely covered to keep warm.
  3. Add a little more olive oil to the pot and cook the onions and rosemary until the onions are translucent and fragrant. Pour 1 cup of the wine into the pot and stir to get up all the delicious browned bits on the bottom; cook 1 minute.
  4. Add the meat and any juices that it released, beans, tomatoes, and spices to the pot and stir to combine.
  5. Cook 1 hour over low heat, stirring occasionally.
  6. After an hour taste for salt and pepper and add the remaining ¼ cup wine.
  7. Cook until the meat is tender and the flavors have melded, about 30 minutes more.

Notes:

The cooking time will vary depending on the cut of meat you choose and the size of your pieces. Mine were about 1 cm cubes.

http://americanheritagecooking.com/2015/03/rosemary-pinot-noir-steak-chili/

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Comments

    • AmericanCooking22 says

      I am sure I’ll be complaining about the incessant heat soon! I’ll try and remember this moment ;-)

  1. says

    You are a rhyming fool, Lindsey! You’re the next Dr. Seuss…except you can cook more than green eggs and ham. This chili looks incredible. I’m all about the steak…I’ve never added steak to chili, but now I have a serious hankerin’ for a big hot bowl of this chili. Can you make that happen? I’ll be in the city in a couple of weeks, so you have plenty of time to make another 4-5 batches of this for me. ;-)
    David @ Spiced recently posted…Roasted Cauliflower SoupMy Profile

    • AmericanCooking22 says

      Sometimes I can’t help myself. Just like sometimes the more ridiculous puns enter my head and then I just have share them in the hopes that one other person will find them funny! Usually that person is you!
      You ask for a lot, my friend, but I can definitely make that happen if you bring me something in return. WHERE IS THE KITCHEN SINK COOKIE RECIPE?!?!?!

    • AmericanCooking22 says

      Agreed! I cannot resist a generous pour of alcohol in soups and chills and stews. Makes everything better, no?

    • AmericanCooking22 says

      Lol! Thanks, Thao! I feel like it’s time to step away from the chili. Even though I have some defrosting in my refrigerator right now! oops!

  2. says

    Too funny – I just posted my favorite chili recipe last week and was talking about trying to squeeze in all of my favorite winter recipes before spring hits New York. My theory is that if I have enough delicious food to distract me, I’ll wake up from my food coma just in time for spring! This looks DELICIOUS!
    Jac recently posted…THAILAND | RailayMy Profile

    • AmericanCooking22 says

      #thestruggleisreal :-) I actually have another chili recipe to post but I feel like it may be pushing it! :-)

  3. says

    This. Yes. There is nothing better than a big ole’ pot of chili simmering away on the stove… and I’m so with on the cornbread. It’s a necessity with chili in my mind!! And it just broke 50 degrees, so that’s definitely warm enough to go get some ice cream now too hahahaha.
    Chris @ Shared Appetite recently posted…Candied Harissa Spiced NutsMy Profile

    • AmericanCooking22 says

      Agreed! You and your ice cream! For me part of the excited about ice cream is the anticipation! Is that weird? It’s like pumpkin. If I made pumpkin pie in May would it be as awesome in November? Just a little Sunday philosophy for ya. ;-)

    • AmericanCooking22 says

      This I cannot believe! These mini ones are so cute (not terribly practical), I couldn’t resist! I LOVE my Dutch oven almost as much as my cast iron skillet!

  4. says

    Pinot Noir? In steak chili? With fresh rosemary? I am SO there! Girl, this recipe rocks for so many reasons and I don’t care if the temps are starting to crest near 60 degrees here. This is the perfect meaty comfort meal if there ever was one! Thanks for sharing another winning recipe with us, Linds! xo
    Stacy | Wicked Good Kitchen recently posted…Nutty Irish Martini CocktailMy Profile

    • AmericanCooking22 says

      Thanks, Stacy! I felt a touch guilty glugging in all that pinot to the chili but it was worth every drop! xox

    • AmericanCooking22 says

      Some how I doubt that, Christin! You are a flavor master, so I am sure your chili is totally fancy!

    • Lindsey says

      I haven’t, Wendy, but if I did I would add a lot of the spices towards the end of the cooking time and I might increase them a bit. I would still sear the steak before adding it to the crock pot to add depth of flavor. Good luck!

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