Al Herman - Wine Dog
4 duck thighs and/or chicken thighs
1 ½ lb. boneless rabbit meat or boneless pork spare ribs - cut up
1 C. onion - ½ in. chop
½ C. celery - ½ in. chop
6 large garlic cloves - finely chopped
¼ C. New Mexico red chili powder
¼ C. flour
1 C. Cherry Creek Cellars Montage dry red wine
1 small jalapeno pepper - finely chopped
1- 14 oz. can crushed tomatoes
1- 6 oz. can tomato sauce
1- 4.5 oz. can chopped green chili
3 T. dried oregano leaves
½ t. ground cumin
1 T. cider vinegar
1 T. maple syrup
Optional - 1- 48 oz. jar ready cooked pinto beans (drained)
Salt and pepper all the meats.
In a large pot, brown the chicken/duck in olive oil until skin is crisp and meat is done.
Remove skin and fry it until rendered crispy. Crumble & chop skin. De-bone meat.
Sauté onion & celery in remaining fat from chicken/duck until a little caramelized.
Add garlic and sauté another 2 minutes.
Grill pork/rabbit over charcoal with mesquite or other wood for smoking.
Chop all meats to ½ in. cubes.
Add the meats and crispy skin back to the pot.
Add flour and red chili powder stir good and simmer 2 minutes.
Add the red wine and bring to boil, reduce heat.
Add the crushed tomatoes, tomato sauce, jalapeno and green chili peppers.
Add oregano, cumin and vinegar.
Cover & simmer ½ hour.
Add maple syrup.
Add the beans if desired.
Cover & simmer ½ hour.
Taste and adjust if more salt or hot peppers are needed (could use Tabasco) or, if more maple syrup is needed.
Simmer 1 hour.
When prepared without the beans, serve over white cheddar cheese flavored cornbread or cheese tamales.
A dry red wine like Cherry Creek Cellars Montage or a semi-dry like Cherry Creek Cellars Ninja Red blacktop makes a perfect pairing for this chili.
Copyright © 2005 Cherry Creek Cellars, Albion, MI