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INGREDIENTS























INSTRUCTIONS
  • 2 cans of pinto beans
  • ½ lb of chopped green peppers
  • ¾ lb of chopped onion
  • ¼ cup of finely chopped parsley
  • 2 cloves of garlic minced
  • 1 tbsp of vegetable oil
  • 1 ¼ lbs of coarsely ground beef chuck
  • ½ lb of coarsely ground lean pork
  • ½ a stick of butter
  • ¼ cup of chili powder
  • 1 tsp of salt
  • ¾ tsp of pepper
  • ¾ tsp of cumin seed
  • ½ can of tomato paste
  • 2 ½ cups of canned tomatoes
  1. Heat the vegetable oil and Sauté the meat in a separate pan. When the meat is cooked through, add the chili pepper, salt, pepper, and cumin seed. 
  2. In another pan, melt the butter and sauté the chopped peppers, Next, add the onions to the peppers and sauté until translucent. Finish the peppers and onions by adding the garlic and parsley. 
  3. Cook for another 30-60 seconds. In a large pot, combine the meat mixture, peppers and onions, pinto beans, tomato paste, and canned tomatoes. Simmer chili on the stove for 30-60 minutes before serving. 
Macmurray Russian River Pinot Noir
750ml, $26.99
Our MacMurray Estate Vineyards Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry, giving way to flavors of dark cherry, pomegranate, and vanilla. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.
With Vineyards in some of the world’s most sought-after Pinot Noir regions, we craft a collection of estate Pinot Noirs. Our namesake Russian River Valley Vineyard, MacMurray Ranch, was once owned by actor Fred MacMurray, who purchased the land in 1941. This Pinot Noir evokes aromas and flavors of cherry and pomegranate, accented by hints of vanilla and oak.