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!
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!
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!
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!
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!
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.}
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
- 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.
- 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.
- 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.
- Add the meat and any juices that it released, beans, tomatoes, and spices to the pot and stir to combine.
- Cook 1 hour over low heat, stirring occasionally.
- After an hour taste for salt and pepper and add the remaining ¼ cup wine.
- 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.
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45 Comments
Jessica @ Sweet Menu
March 15, 2015 at 6:15 pmI LOVE chilli, this looks incredible! So hearty – perfect for winter! Soon you’ll be sweating away the summer days longing to wear your winter coat 🙂 Gorgeous pics as always!
AmericanCooking22
March 16, 2015 at 6:38 amI am sure I’ll be complaining about the incessant heat soon! I’ll try and remember this moment 😉
LindY G
March 15, 2015 at 8:17 pmThis sounds and looks incredible, thanks for sharing.
AmericanCooking22
March 16, 2015 at 6:38 amThank you, Lindy!!
ZazaCook
March 15, 2015 at 8:22 pmOh! My gosh! It looks so yummy!
Gorgeous photos 🙂
AmericanCooking22
March 16, 2015 at 6:38 amThanks, Zaza!
David @ Spiced
March 16, 2015 at 9:52 amYou 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. 😉
AmericanCooking22
March 22, 2015 at 10:07 amSometimes 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?!?!?!
Gayle @ Pumpkin 'N Spice
March 16, 2015 at 10:03 amI wish it was summer! It’s going to be in the mid 70s by me today, but then back to the 40s tomorrow. This chili looks like the perfect dish to warm me up! I love the rosemary and pinot noir in here. So creative Lindsey! Sounds delicious!
AmericanCooking22
March 22, 2015 at 10:05 amMe too! The weather cannot make up its mind! Is it chili weather or flip flop weather?!?! idk.
marcie
March 16, 2015 at 10:12 amPinot noir is my favorite wine, so you know I’ll be drinking some as I cook. 🙂 This chili looks awesome despite the spring weather we’re having — and I’d love it hot weather or not! Pinned. 🙂
AmericanCooking22
March 22, 2015 at 10:05 amOh without a doubt! I didn’t include that in the recipe but really it’s a must 😉
mira
March 16, 2015 at 11:03 amThere is nothing better than warm homemade chili on a cold winter day! Need to try this pinot noir recipe soon 🙂 Beautiful pictures!
AmericanCooking22
March 22, 2015 at 10:04 amI hope you do try it! And thank you!
Rachelle
March 16, 2015 at 11:28 amWine sure does make everything better and Pinot Noir is one of my favorites. This chili is so creative and looks fantastic. I hope you have warm weather soon!
AmericanCooking22
March 22, 2015 at 10:04 amAgreed! I cannot resist a generous pour of alcohol in soups and chills and stews. Makes everything better, no?
Laura Dembowski
March 16, 2015 at 1:29 pmI am up for a bowl of chili any time of year because I would never wish away summer nor chili. It’s going to be almost 70 here today – too bad it’s cloudy.
AmericanCooking22
March 22, 2015 at 10:03 am70! I am jealous! It hit 50 yesterday and I was feeling an overwhelming urge to wear shorts!
Thao @ In Good Flavor
March 16, 2015 at 2:33 pmIt’s still officially winter so you can shamelessly make all the chili you want. Besides, you make a delectable pot of chili, Linsey.
AmericanCooking22
March 22, 2015 at 10:02 amLol! 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!
Jac
March 16, 2015 at 2:55 pmToo 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!
AmericanCooking22
March 22, 2015 at 10:02 am#thestruggleisreal 🙂 I actually have another chili recipe to post but I feel like it may be pushing it! 🙂
Kelly - Life Made Sweeter
March 17, 2015 at 8:19 amI am so ready for warmer weather but there’s always room for a delicious bowl of chili in my book 🙂 This steak chili looks super flavorful and amazing! I love the rosemary and pinot noir in here!
AmericanCooking22
March 22, 2015 at 10:01 amThanks, Kelly! Bring on Spring!!!
Chris @ Shared Appetite
March 17, 2015 at 9:17 amThis. 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.
AmericanCooking22
March 22, 2015 at 10:00 amAgreed! 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. 😉
Juliana
March 17, 2015 at 9:19 pmWow Lindsey, you chili sounds and looks fabulous…love the idea of pinot noir…so much flavor in this chili…yum!
Thanks for the inspiration…have a great week 🙂
Julia | JuliasAlbum.com
March 19, 2015 at 1:36 amWOW – this looks amazing! Such a comfort food. Love all the red colors. Your Dutch oven is beautiful. Can you believe I never had one?
AmericanCooking22
March 20, 2015 at 7:36 amThis 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!
Sharon @ What The Fork Food Blog
March 20, 2015 at 3:42 pmPlease don’t think ill thoughts of me when I dive face first into that pot…
AmericanCooking22
March 21, 2015 at 11:17 amLOL! i would never judge! I’ll dive in right after you!
Stacy | Wicked Good Kitchen
March 23, 2015 at 2:46 amPinot 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
AmericanCooking22
March 23, 2015 at 6:39 amThanks, Stacy! I felt a touch guilty glugging in all that pinot to the chili but it was worth every drop! xox
Christin@SpicySouthernKitchen
March 24, 2015 at 7:44 amOh wow! This is much fancier than the chili I usually make! Love the pinot noir and rosemary. Bet it smells fabulous while it’s cooking!
AmericanCooking22
April 1, 2015 at 7:13 amSome how I doubt that, Christin! You are a flavor master, so I am sure your chili is totally fancy!
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Donya Jones
September 26, 2015 at 8:27 pmSounds amazing! Could you use smoked paprika?
Lindsey
September 27, 2015 at 12:22 pmHi Donya! I don’t see why not but I’ve never tried it with smoked paprika! Just add a little bit at a time!
Wendy
November 2, 2015 at 2:30 pmHave you made this in crockpot?
Lindsey
November 3, 2015 at 11:14 amI 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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Melissa
October 29, 2018 at 7:14 pmI made this chili for an annual chili cook off amongst all of my friends. We’re up to a crowd of about 50 each year with anywhere from 10 to 15 entries. Every year it’s very tight between first, second, and third prizes. This year I won hands down with this delicious recipe! This chili has it all – it’s delicious, just spicy enough, thick like a stew, and comfort in a bowl. Thanks so much for sharing this wonderful recipe.
Lindsey
November 11, 2018 at 6:21 pmHooray! That’s amazing!
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