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Super Bowl Sunday Deserves Good Food

Whether you enjoy wine, beer or a cocktail while watching this year’s Super Bowl between the Seattle Seahawks and the New England Patriots, be sure to include some tasty foods. When serving either of the chilis below, provide plenty of chips to go with hot bowls of chili.

The recipes below are from Barrington Cellars, a boutique winery in Penn Yan, New York. The winery is located close to Keuka Lake, one of New York’s beautiful Finger Lakes.

Enjoy and may the best team win!

Barrington Cellars DeChaunac Chili


½ lb Dry Pinto Beans
5 cups Canned Tomatoes
1 lb Green Peppers, chopped
1½ lbs Onion, chopped
3 lbs Lean Ground Beef
1 lb Lean Ground Pork
2 T Chili Powder
1½ lbs Ground Cumin
1 c Barrington Cellars DeChaunac Wine

Note: may substitute a semi-dry red for the Barrington Cellars DeChaunac Wine


  1. Wash beans and soak overnight.
  2. Simmer beans in soaking water until tender.
  3. Add tomatoes and simmer 5 minutes.
  4. Sauté peppers, garlic, and onions until tender.
  5. Sauté meat in a little oil until browned.
  6. Combine sautéed vegetables, browned meat and spices in a large pot and mix well.
  7. Add the beans and wine and simmer covered for 1 hour.
  8. Skim grease from the top and simmer uncovered for another 30 minutes.

Barrington Cellars Cincinnati Chili


1 pound lean ground beef
1 small onion, chopped
1 tablespoon unsweetened cocoa
2 teaspoons chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 can (28 ounces) crushed tomatoes
1 can (6 ounces) tomato paste
1/2 cup Barrington Cellars Baco Noir
1 tablespoon sugar
1/2 teaspoon salt

Note: may substitute a dry red for the Baco Noir.


1. In a large saucepan or soup pot, brown the beef with the onion over medium heat for 6 to 8 minutes, or until no pink remains in the meat.
2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.
3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.

TIPS: This type of chili has the mole (pronounced “moe-lay”) flavoring that is popular in traditional Mexican cooking. And to make it authentic Cincinnati-style chili, serve it up over spaghetti and sprinkle finely shredded Cheddar cheese over the top.

Barrington Cellars
Penn Yan, New York

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