Sicilian Chili

Indulge in the vibrant flavors of Sicily with a hearty Sicilian Chili, perfectly paired with the exquisite 2020 Pinot Noir Premium Reserve from Carneros by GEN 7 Wines. This wine, known for its delicate balance of fruit and earthy undertones, offers a harmonious complement to the rich, spicy, and aromatic elements of the chili. Crafted from the finest grapes in the renowned Carneros region, this Pinot Noir's subtle hints of cherry, raspberry, and a touch of oak, gracefully enhance the robust Sicilian spices, tender meats, and fresh vegetables that define the chili. Let this pairing transport you to the sun-drenched vineyards of Carneros and the historic landscapes of Sicily, where tradition meets a celebration of flavors.

This is an original recipe from winemaker Tim Bacino.

Ingredients:

• 3-4 pounds of fresh Roma tomatoes

• 5 large cloves of garlic

• Extra Virgin Olive Oil

• 3 Italian sausages – Mild

• 3 Italian sausages – Hot

• 1 Pound ground meat (lean – 85% to 90%)

• 4 Cups (32 oz) Chicken stock

• 1 – 24oz Marinara Sauce (I recommend Rao’s)

• 2 – 15 oz cans of Cannellini Beans

• 1 TBL Balsamic Vinegar

• 1 Tsp Chili Flakes (optional)

• 1 TBL Sriracha (optional)

• Salt & Pepper

• Freshly grated Parmesan cheese (optional)

Instructions:

Pre-heat oven to 400 degrees (f) Convection Roast or Convection. If you don’t have that feature, pre-heat to 425 degrees (f) Bake.

Clean, remove the tomato's bottom (stem area), and slice it in half (vertical) from the tip to the base. Place each half (sliced-side up) on sheet pan or rimmed-cookie sheet. Sprinkle all tomatoes with salt and cover each with olive oil. Add garlic under a few tomatoes to protect them from burning (can be tricky). Place in oven for 20 minutes on middle to upper rack. Pull out, rotate, and cook for another 20 until tomatoes begin to brown. (Make sure a few tomatoes protect your garlic, or it will burn.) If the garlic is golden brown after the first 20 minutes, remove and set aside to add when the tomatoes are complete.

Meanwhile, on medium heat, remove sausage from the casing in a large skillet, hand pinch or crumble each link into the skillet, and cook 20 minutes or until golden brown. The sausage should contain enough fat, so you will not need olive oil for the pan. If not, add a tablespoon. When finished, remove and set aside.

Using the same pan and drippings, add your ground meat and cook for 10 minutes until slightly brown. Set aside.

When the tomatoes are finished, remove them from the oven and let them cool for a few minutes while you get your blender. Add all cooked tomatoes and garlic into a blender with ¾ cup chicken stock and blend for 2 to 3 minutes to crush the tomato seeds.

Add blended tomatoes, Marinara, cannellini beans, sausage, cooked ground meat, three ¼ cups of chicken stock, and chili flakes in a large stock pot. Cook on medium for 15 to 20 minutes to a soft boil, breaking the surface. If not thick enough, cook for another 20 minutes.

Then add Sriracha, Balsamic, freshly cracked black pepper, and salt to taste. Now it’s ready to serve. Place in a bowl and garnish with grated Parmesan with rustic Italian bread or crostini and GEN 7 2020 Pinot Noir Premium Reserve. Enjoy!