Winning Recipe and Wine Pairing For The Big Game

When it comes to the BIG game there are quite a few foods that easily come to mind. Nachos, wings, brats, and chili are just a few. This year I am making my Vixen's Rocky Mountain Chili. It's a soul warming dish that has become a fan favorite with its tangy flavor and subtle hoppy notes. It's a crowd pleaser and no one will miss the gluten. The magic I believe has a lot to do with the enchilada sauce which gives this chili its vibrancy.

I have tried a variety of enchilada sauce brands and found the absolute best is O Organics Enchilada Red Sauce. It’s the BOMB! This sauce is wonderfully thick, not sugary and has an incredible depth of chili flavor. I have struggled to recreate a great red sauce like the ones my favorite Mexican restaurants use to top burritos and of course enchiladas. This jarred gem is what I’ve been searching for. It also happens to be perfect for Chilaquiles… just sayin’.

The unique combination of pork and ale in this recipe make this a standout among its beef and bean counterparts at chili cook offs. Plus, the lack of beans is appealing to many. I have nothing against beans, however, for this particular style, I prefer to skip the legumes. If you can’t imagine chili without beans, by all means add a can or two.

Similar to most chili and sauces, this dish can be made in advance and easily re-heated before serving. The convenience allows me to get everything else ready for our gathering at a relaxed pace before guests arrive. Honestly, this chili is so much better the next day anyway. I feel it needs a little time to rest and let the flavors fully develop.

I like to serve this up alongside a batch of Jalapeno Cheddar cornbread. I start with the gluten free honey cornbread mix from Krusteaz and then put my own spin on it with some jalapenos, diced green chiles, a small can of corn, and sharp cheddar. With most gluten free baked goods, I have found reducing the baking time by a few minutes from the suggested bake times results in a moist final product.

Until recently, I was certain that great tasting gluten free beer was something of a fairy tale. That was before I stumbled upon Ghostfish Brewery in Seattle, WA. Ghostfish is dedicated to making 100% gluten free beer for ALL beer drinkers! That first sip of their Peak Buster Double IPA was a dream come true. Now I have a go to beer that I can happily enjoy sipping and sharing with all of my beer loving friends. As if the name alone wasn't enough, the over the serious dose of hops in the Peak Buster make this ale a perfect choice for my chili recipe. If you ever get the chance, make Ghostfish Brewery a stop on your Seattle itinerary. It’s a haven for us gluten free types and not just for the beer, but their gastro pub menu too. Hello beer battered onion rings and cinnamon sugar churros!

As a solid gluten free beer had been a challenge (of the past, thankfully) I have made this recipe swapping in a dry hoppy cider with fantastic results. However, a word of caution be sure you taste test your cider first! Ciders can often be quite sweet even when labeled “dry” it’s just their nature. You’ll want to find the least sweet of the bunch. Incline Cider Company in Tacoma, WA makes a not too sweet version that has a refreshing citrus aroma thanks to the special blend of hops.

I’m sure you’re starting so say to yourself, how does this have anything to do with wine? I hear ya, I am after all the Vineyard Vixen, but it’s not always wine all the time. A gal’s got to have variety right? I will say this chili pairs beautifully with both the ale and cider recommendations. However, I personally think this dish really shines when paired with a dry Riesling. One that I am totally crushing on lately is Trefethen Family Vineyards Riesling. While it is a dry wine, there is still a hint of sweetness that plays beautifully with the vibrant tanginess of the chili.

Of course, if you've been following me for a while, you know bubbly is my jam. The flavor profile of this chili is a perfect match for Champagne or Sparkling wine. You absolutely cannot go wrong with Schramsberg Brut Rose. It's what I'll be sipping while routing for my favorite commercials "wink".

Vixen’s Rocky Mountain Chili

3 lb Pork Shoulder trimmed and cubed (1” pieces)

1 c Gluten Free Flour such as Cup 4 Cup

Salt & Pepper

½ c Extra Virgin Olive Oil, divided

1 Yellow onion, diced

4 Roasted Poblano chilies, seeded and chopped

12 Cloves of garlic, minced

7 oz Mild Diced Green Chilies

28 oz Canned diced tomatoes with all their juices

20 oz Red Enchilada Sauce, like O Organics

12 oz Gluten Free Ale or Hoppy Dry Cider

1 tbs Ground Cumin

1 tbs Chili Powder

1 tsp Chipotle Chili Powder

¼ tsp Cayenne Pepper (optional)

Garnish Suggestions

Sour Cream

Sliced Green Onion

Jalapeno seeded, thinly sliced

Diced Avocado

Cilantro

Stove Top Instructions

Roast the Poblano pepper under the broiler for a few minutes or directly on top of a gas stove burner. You want the peppers to blister and develop some slight charring. Remove from heat and allow to cool before seeding and chopping.

Mix salt and pepper into flour. Dredge pork in flour mixture. Heat ½ cup of olive oil in Dutch oven over medium heat. Working in batches, brown pork on all sides, approximately 10 minutes. Transfer pork to large plate and set aside.

Add remaining olive oil to the same pot. Add onion and cook until translucent, about 5 minutes. Add Poblano chilies, garlic, and diced green chilies and cook for another 2 minutes, until fragrant. Add ale to deglaze the pot scraping up all the brown bits. Add pork, diced tomatoes with all their juice, enchilada sauce, and spices. Simmer until meat is tender and sauce thickens, stirring occasionally, about 2 hours (or more).

Serve chili with sour cream, sliced green onions, diced avocado, and few jalapeno slices (if desired). And a generous slice of gluten free jalapeno cheddar cornbread.

This is a great make ahead dish that is perfect for a crowd. Like most chili and sauces, this chili is even better the next day.

Slow Cooker Version

Roast the Poblano pepper under the broiler for a few minutes or directly on top of a gas stove burner. You want the peppers to blister and develop some slight charring. Remove from heat and allow to cool before seeding and chopping.

Mix salt and pepper into flour. Dredge pork in flour mixture. Heat ½ cup of olive oil in Dutch oven over medium heat. Working in batches, brown pork on all sides, approximately 10 minutes. Transfer pork to slow cooker.

Increase the heat slightly, deglaze skillet with 1/2 the ale or cider being sure to scrape up all the brown bits. Pour the contents of the skillet into the slow cooker. Add pork, Poblano chilies, onion, garlic, diced green chilies, diced tomatoes and all their juices, enchilada sauce, and spices to slow cooker. Cover and cook on low for 6 - 8 hours.