Chili is a perfect meal for the Fall and Winter. It warms up your heart and soul while also making your home smell delicious. One of the best parts is that it often can be thrown together in a slow cooker, and upon returning at the end of the day dinner is ready and waiting for you. It’s just like having a personal chef.
A wonderful example of an easy to make, mouthwateringly good chili is this Everyday Chili by Mantitlement. Spend a few minutes in the morning or night before browning the turkey, toss the ingredients in a slow cooker, and then it is smooth sailing. The combination of turkey, onion, brown sugar and Worcestershire sauce (among a few other delicious ingredients) results in one tasty meal. So treat yourself to a big bowl of chili on a cold winter evening. You’ve earned it.
Wine Pairing Suggestion: Zinfandel
Generally speaking, a medium to full-bodied red wine will pair well with chili. You could go with Malbec, Tempranillo, perhaps a Mouvedre or Grenache. For me, however, I would choose a bottle of Zinfandel. Zinfandel brings a combination of acid, deep jammy black fruit, and a full bodied structure that can’t be topped when enjoying a big bowl of chili.
While the flavors of the chili may be satisfying enough to only necessitate a lower end Zinfandel that provides the jammy notes you might be looking for, this is the time to branch out and try a next-tier Zinfandel or one with a little bit of age on it.
Zinfandel ages extremely gracefully (as I learned last night after enjoying a bottle of 1992 Ridge Vineyard Lytton Springs, which is predominantly Zinfandel), but you need to be willing to break in to the $20-$30 price range at a minimum to experience a Zin that is built to age. These Zins will also taste wonderful young, and often express more of the jammy black fruit notes along with a solid acid base that are going to pair wonderfully with your bowl of Everyday Chili.