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Prior to their partnership, both Bill and Chris had numerous years of experience growing grapes in Texas. Since the two established the William Chris Vineyards brand, a beautiful story continues to be written. Not only driven by the passion of our founders but also the community they continue to build as the business grows. Our vineyard partners, winemakers, and team members make Bill and Chris's vision a reality.

Phillips Sangiovese Texas Chili Recipe

Posted by WCV Culinary Team on November 25, 2019

Our Executive Chef Josh Tye created this crowd pleasing Texas-style chili for our Hye Society November Release Parties - it was such a big hit that we wanted to publish his recipe here for you all to experiment with at home! 

Don't be afraid to tweak this recipe if you like more spice for instance, or want to make it with ground beef or turkey instead of venison, which is what we used for our November Release Party batches. And don't forget to pair this with our 2017 Phillips Sangiovese - you'll need some for the recipe, and you'll want some to drink alongside the finished product. : ) 

Enjoy! 

WCV Team

 

Chef Josh Tye’s Texas Chili 

2 pounds chili ground chuck

1 (14.5-ounce) can beef broth

1 (14.5-ounce) can chicken broth

1 (8-ounce) can crushed tomato

1 (12-ounce) can Shiner bock

6 ounces of William Chris Vineyards Phillips Sangiovese wine

2 serrano peppers

"First Dump": 2 teaspoons dried onion powder, 1/4 teaspoon cayenne, 2 teaspoons each dried beef and chicken bouillon, 1/4 teaspoon salt, 1 1/2 teaspoons dried garlic powder, 2 tablespoons light chili powder and 2 teaspoons dark chili powder 

"Second Dump": 1 tablespoon cumin, 1/2 teaspoon dried garlic powder, 1/8 teaspoon Hot Stuff seasoning (available online, or use a mix of black pepper and cayenne), 1/8 teaspoon cayenne, 2 tablespoons light chili powder, 1 tablespoon dark chili powder, 1/8 teaspoon brown sugar and 1 package Sazon Goya seasoning 

Directions:

In a 4-quart pot, brown your meat; then drain it and set it aside. Remove all grease from the pot and add all of the liquid.

Poke holes in the serranos with a sharp knife and add them to the pot. Pour beer, wine and tomatoes into pot. Bring the liquid and peppers to a boil; add your first set of spices (First Dump) and the meat. Boil on medium high for 25 minutes or until meat is tender and then turn off. Squeeze the juice from the peppers into the pot and discard the peppers.

Allow chili to rest for 30 minutes and then bring back to a boil, adding more broth if needed. Add the Second Dump of spices and boil over medium heat for 20 minutes. Check for salt, heat and chili powder flavor; adjust if necessary.

Makes about 6 servings.

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