Red Wine Chili with Sweet Cornbread


It’s August. Specifically, August right smack-dab in the middle of Oklahoma so by all assumptions, it’s ridiculously hot outside. More to the point, today was 102°F and when asking my husband what he wanted for dinner… the first thing out of his mouth was “Chili!” Some days I swear that guy is not human. Chili is typically a fall or winter dish, but around this house it’s an all year long affair. Added bonus, we still had a little less than a half bottle of Marques de Casa Concha 2009 Carmenere.

Chili-9_NN_sb Long story short, amazing wine + chili = AMAZING chili.

And like all chili – you must have cornbread. Now, my husband’s family will rant about my cornbread not really being cornbread as it is the “Yankee’s” version – but that’s fine with me. My cornbread is a sweet cornbread with actual kernels of corn in it. I like it because it gives you something to actually chew on and makes it extremely moist!


Pairing the chili and the cornbread with the glass or two of remaining wine left in the bottle (because you don’t want that to go bad) made dinner absolutely fantastic. It’s definitely in our “Will Make Again and Often” list. Also, you should definitely check out that wine. It’s worth every penny.

Chili-1_NN_sb Chili-4_NN_sb Chili-3_NN_sb Chili-6_NN_sb

So without any further interruptions, may I present our recipe for “Red Wine Chili”.  Also, look for the recipe for the “Sweet Cornbread” below.

Red Wine Chili with Sweet Cornbread

Red Wine Chili with Sweet Cornbread
Total time: 1.5 hours Servings: 6+ (Makes about 4 quarts)
Recipe type: Chili
Serves: 8
  • 1 lbs of stew meat - beef - (cubed)
  • ½ of a medium sized sweet yellow onion (diced)
  • 1 ½ cups of diced/coined yellow and orange bell peppers (about 8 mini peppers or 2 large peppers)
  • 5-6 cloves of garlic (minced)
  • 4 tbsp of butter
  • 2-3 cups of GOOD red wine (Preferably a carmenere - Concha y Toro has several amazing carmeneres)
  • 1 - 14.5oz can of: Dark Red Kidney Beans, Light Red Kidney Beans, Chili Beans, Stewed Tomatoes, and ‘Chili-ready’ Diced tomatoes
  • 6oz of Tomato Paste (or just half of a regular sized can)
  • 2 tsp of White Pepper
  • 1 ½ tsp of Ginger powder
  • 1 tbsp of sweet basil
  • 1-3 tsp of smoked cayenne pepper (depending on how spicy you want)
  • 2 tsp of sweet paprika
  • 1 sprigg of fresh rosemary (or 1 tsp of dried rosemary)
  1. Bring a 4qt. (or larger) dutch oven or large pot to medium heat. Add butter and then once it is melted add the onions to let them sweat.
  2. Once the onions are starting to become clear, add the garlic and stew meat and let the meat brown on most of the sides.
  3. Add in the wine and herbs/spices then cover and let it stew for 3-5 minutes. Stir occasionally just to make sure that the meat doesn’t begin to burn or stick to the pot.
  4. Add in all of your canned goods (Dk kidneys, Lt kidneys, chili beans, tomato paste, stewed tomatoes, and diced tomatoes) and stir till everything is nicely distributed.
  5. Now comes the easy part - turn your temp to medium-low heat, cover and let it work for 30 minutes. Just make sure to check in on it ever 10-15 minutes to make sure that it’s not sticking to the bottom of the pot. The longer you let the ingredients hang out and simmer, the better it will be... but give it at least 30 minutes. (And now’s the perfect time to go make some cornbread and stick it in the oven as everything should be done right around the same time!)
  6. ENJOY!

Recipe: Sweet Cornbread Recipe

By: Steph from Nerds and Nomsense

Total Time: ~35minutes

Oven Temp.: 400°

Makes about 8-12 squares



  • 2 packages of Jiffy Cornbread Mix

  • 1 14.5oz can of sweet, whole kernel corn

  • 2-4 tbsp of sugar (to taste)

  • 4 tbps of melted butter

  • 2 eggs (room temperature)

  • ¾ cup of milk



  1. Preheat oven to 400F

  2. Mix eggs, milk, butter and sugar together.

  3. Add in the Jiffy Mix and stir. You don’t have to get all the lumps out if you don’t want to.

  4. Add corn (but make sure to drain it first) and stir.

  5. Prepare either a 8×8 pan (for thick cornbread squares) or a 9×13 pan with either grease, butter, or Baker’s Joy and then pour in the batter. Make sure that it’s semi even in the pan.

  6. Place in the oven and bake for 23-28 minutes. (9×13 takes about 22-24 minutes and the 8×8 takes about 25-28 minutes)

  7. Pull out of the oven and let it sit for about 5 minutes, then dig in and enjoy.

  8. If you’re feeling adventurous – take a square of the cornbread and crumble it over top of your chili… it’s excellent and balances nicely.


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