CHILLI CON CARNE PAIRED WITH RIOJA
The après ski tradition is an important end to your day of skiing in Austria! After a day on the mountain you will have worked up a healthy appetite for hot, delicious food and a glass of wine to complement the home-cooking. This week, our recipe is for chilli con carne, perfectly paired with Rioja.
(serves 6 people)
1 kg beef mince
2 red peppers
2 cloves garlic
2 tins of diced tomatoes
1 jar of strained tomatoes (pure sauce with no additives)
1 tin kidney beans
1/2 cup red wine
1 tablespoon chilli powder (to taste)
1 tsp olive oil
1 tsp butter
Warm a large frying pan and add olive oil and butter. Begin frying the mince, then add chopped garlic, onions and red pepper. Leave to fry until the mince is almost cooked then add washed kidney beans, diced tomatoes and the red wine. Let simmer until sauce thickens then add strained tomato sauce. Add chill powder to taste depending on your desired level of spice. Let simmer until you are ready to eat.
Marques de Riscal Rioja Riserva 2009
This ruby red Rioja is the perfect wine to complement the hearty flavours in chilli con carne.
The nose opens with aromas of cherry, black currant and mulling spices. On the palate you’ll find smooth tannins, a healthy dose of acidity to complement the tomato sauce and flavours of stewed plums, ripe cherry, cedar and baking spices.
Enjoy this après-ski recipe brought to you by The Chalet at 11º East Obergurgl, Tirol. Stay tuned for another food and wine pairing next week!