{"id":10881,"date":"2015-01-28T11:04:45","date_gmt":"2015-01-28T16:04:45","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=10881"},"modified":"2015-01-28T11:04:45","modified_gmt":"2015-01-28T16:04:45","slug":"super-bowl-sunday-deserves-good-food","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2015\/01\/28\/super-bowl-sunday-deserves-good-food\/","title":{"rendered":"Super Bowl Sunday Deserves Good Food"},"content":{"rendered":"

Whether you enjoy wine, beer or a cocktail while watching this year\u2019s Super Bowl<\/a> 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.<\/p>\n

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\u2019s beautiful Finger Lakes.<\/p>\n

Enjoy and may the best team win!
\nCheers!
\nKathy<\/p>\n

Barrington Cellars DeChaunac Chili<\/b><\/p>\n

\u00a0Ingredients<\/i><\/p>\n

\u00bd lb Dry Pinto Beans
\n5 cups Canned Tomatoes
\n1 lb Green Peppers, chopped
\n1\u00bd lbs Onion, chopped
\n3 lbs Lean Ground Beef
\n1 lb Lean Ground Pork
\n2 T Chili Powder
\n1\u00bd lbs Ground Cumin
\n1 c Barrington Cellars DeChaunac Wine<\/p>\n

Note: may substitute a semi-dry red for the Barrington Cellars DeChaunac Wine<\/p>\n

Directions<\/i><\/p>\n

    \n
  1. Wash beans and soak overnight.<\/li>\n
  2. Simmer beans in soaking water until tender.<\/li>\n
  3. Add tomatoes and simmer 5 minutes.<\/li>\n
  4. Saut\u00e9 peppers, garlic, and onions until tender.<\/li>\n
  5. Saut\u00e9 meat in a little oil until browned.<\/li>\n
  6. Combine saut\u00e9ed vegetables, browned meat and spices in a large pot and mix well.<\/li>\n
  7. Add the beans and wine and simmer covered for 1 hour.<\/li>\n
  8. Skim grease from the top and simmer uncovered for another 30 minutes.<\/li>\n<\/ol>\n

    Barrington Cellars Cincinnati Chili<\/b><\/p>\n

    \u00a0Ingredients<\/i><\/p>\n

    1 pound lean ground beef
    \n1 small onion, chopped
    \n1 tablespoon unsweetened cocoa
    \n2 teaspoons chili powder
    \n1\/2 teaspoon ground red pepper
    \n1\/4 teaspoon ground allspice
    \n1\/4 teaspoon ground cinnamon
    \n1 can (28 ounces) crushed tomatoes
    \n1 can (6 ounces) tomato paste
    \n1\/2 cup Barrington Cellars Baco Noir
    \n1 tablespoon sugar
    \n1\/2 teaspoon salt<\/p>\n

    Note: may substitute a dry red for the Baco Noir.<\/p>\n

    Directions<\/i><\/p>\n

    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.
    \n2. Drain off any excess liquid, then return the saucepan to the stove and add the remaining ingredients; mix well.
    \n3. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally.<\/p>\n

    TIPS:<\/b> 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.<\/p>\n

    Barrington Cellars
    \n<\/a>Penn Yan, New York<\/p>\n