CHILI WITH CHOCOLATE & CORNBREAD
June 16, 2025
The tasting notes for our 2018 Forged by 2 Reserve mention thick and lavish aromas of cherry, blueberry, plum and jam flavors with caramel and chocolate are offset by a brighter black-raspberry tone on the nose of this bottling. The mouthfeel is creamy, rich and lush with baked blackberry, coffee and mocha flavors and accented by hints of roasted game and a cola-spiced finish.
We set out to find the perfect pairing... and we did!
This is our rendition of a recipe by David Lebovitz, a former chef at Berkeley's famed Chez Panisse, now living in France. He has some wonderful cookbooks and a great website.
CHILI WITH CHOCOLATE & CORNBREAD
1 pound (450g) pinto beans (they shouldn't be too old or they don't soften properly)
1 bay leaf
2 pounds (1kg) beef stewing meat, such as boneless short ribs or chuck roast, cut into 1-inch (3 cm) cubes
3 teaspoons salt (total), smoked if available
2 to 4 dried chiles, such as ancho, guajillo or pasilla negro (and the like)
about 2 tablespoons cooking oil
2 medium onions, peeled and diced
4 cloves garlic, peeled and minced
2-3 teaspoons red Chile powder
1 teaspoon ancho chile powder (if available, otherwise use an additional teaspoon of red Chile powder)
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon paprika
2 cups beer (but don't sweat it if you just want to use a 12 oz. bottle or can)
2 cans (15oz) crushed or diced tomatoes
1 tablespoon brown sugar
2 ounces (55g) unsweetened chocolate (or 3 ounces, 85g, bittersweet chocolate)
3 tablespoons cider vinegar or lime juice
Rinse the beans and sort them to remove any debris. Put in a bowl, cover with cold water and let soak overnight, preferably in the refrigerator. Alternatively, you can use a pressure cooker (what we do) or Instapot and the like according to manufacturer's directions. Doing so might result in excess liquid, but, as directed below, you can just reduce it later.
Put the cubes of beef in a freezer bag with 1 1/2 teaspoon of salt, massage gently, and refrigerate overnight.
The next day drain the beans, cover with several inches of water. Add the bay leaf and bring to a full boil for ten minutes. Lower the heat to a gentle simmer and cook until tender, one to three hours, adding more water if the water boils away. Once done, remove the bay leaf.
In a large casserole or Dutch oven (at least 6 quarts, 6l), heat the oil. Working in batches so you don’t crowd the pan, brown the pieces of beef, resisting the urge to turn them until they are nice and dark on each side. The browning adds a good deal of flavor. As the meat pieces brown, remove the pieces to a separate plate and brown the remaining pieces. If necessary, add a bit more oil to the pan as you go.
Chop, or perhaps more easily, use scissors to snip the chilies into very small pieces and place into a small bowl or perhaps a glass measuring cup. Pour just enough boiling water over them to cover.
Once all the meat is browned, fry the onions in the pot until they are wilted, about 5 minutes. Add the garlic, the remaining 1 1/2 teaspoon salt, chile powders, oregano, cumin, and paprika, and cook for another minute, stirring constantly to release the flavors of the spices.
Add the beer to the pot, scrapping up and disolving all the dark bits of meat (called "fond") on the bottom of the pot. Using a little heat can assist this process.
Return the beef to the pot. Add the beans to the pot along with their liquid, the dried chiles (drained of their liquid), tomatoes (with their juices), brown sugar, and chocolate.
Simmer the chili at the absolute lowest temperature possible (a flame-tamer can be handy for this) for at least 1 hour, or until the meat is tender. If necessary to cook much longer, you may need to add additional water if the chili becomes too thick. If you think the liquid is too thin, separate all the pieces in the pot using a slotted spoon and set aside. Over moderately high heat reduce the liquid until it is the thickness you desire then return the meat and such to the pot.
When done, stir in the vinegar or lime juice. Taste, and adjust any seasonings, such as the chile powder and salt.
This all can be done in advance and re-heated. We like to do that because we think it tastes better and it also helps to thicken it up.
Serve with grated cheddar cheese, chopped white onion and cilantro to garnish. Also great with cornbread, which is what we did. Here's the recipe, also from David Lebovitz
Cornbread
1 cup (140g) all-purpose flour
3/4 cup (120g) yellow cornmeal, preferably stone-ground
2 teaspoons baking powder, preferably aluminium-free
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (250ml) buttermilk
1/4 cup (4 tablespoons, 60ml) melted butter, salted or unsalted, cooled until tepid, plus 1/2 tablespoon of butter for greasing the pan
1 large egg
2 tablespoons honey
Preheat the oven to 400ºF (200ºC). Have ready a 8- or 9-inch cast iron skillet and drop the 1/2 tablespoon of butter in it. If you don’t have a cast iron skillet, butter an 8-inch (20cm) square pan, or similar sized baking pan.
In a medium bowl, use a whisk to mix together the flour, cornmeal, baking powder, baking soda, and salt, until there are no lumps. If you see lumps, sift the ingredients together.
In a separate bowl, mix together the buttermilk, melted butter, egg, and honey.
About 5 minutes before you’re ready to mix and bake the cornbread, put the cast iron skillet with the butter in it in the oven, to melt the butter and warm the skillet. (If using a buttered baking pan, no need to put it in the oven first.)
Make a well in the center of the dry ingredients, then mix in the wet ingredients using a spatula. Stir just until the dry ingredients are moistened. Small lumps are okay, but don’t overmix; that will result in tough, dense cornbread.
Wearing an oven mitt, carefully pull the very hot skillet out of the oven, being conscious of how hot it is. Spread the butter around the inside of the pan with a paper towel or brush, then pour the batter into the pan.
Bake the cornbread until the center just feels like it’s about set; in a cast iron skillet, it will take 10 to 12 minutes, in a baking pan, it will take about 15 to 18 minutes.
Let the cornbread cool slightly, then cut squares of the cornbread. Serve warm.
TIP: You can cut the cornbread recipe in half. We used a 4x4 pyrex dish. We whipped up an egg and used half, cooking the other half in a non-stick frying pan to put into a sandwich for lunch. And, as a matter of fact, we cut the chili recipe in half as well, thus serving 2 to 4 depending on how hungry you are.
Dunning Vineyards is located in one of the fastest growing touring and wine producing areas in the state--Paso Robles and the Central Coast region of California. Paso Robles, located just about half way between Los Angeles and San Francisco on Highway 101, is also just about 30 minutes from the Pacific Coast and the world famous Heast Castle. Here you can enjoy fine dining, fine wine, beautiful countryside and glorious seashore. Wine Paso Robles has become a major wine producing area with dozens of wineries and a number of wine festivals during the year. With March comes the Zinfandel weekend, May heralds the Wine Festival, and October brings the Harvest Wine Affair. For festival information, visit the Paso Robles Wine Country Alliance. Sights Newspaper magnate William Randolph Hearst built his "home" in the Santa Lucia Mountains of San Simeon, overlooking the California coast. It is said that from the "Hearst Castle," there was no land that you could see that was not owned by Hearst. The State of California now operates the 127 acre property with the estate that contains 165 rooms, antiques and artwork, pools and gardens. Various tours are given, including an overview tour and specialized tours that focus on various parts of the property. Don't miss the amazing Hearst Castle! In the early days of settlement of what would come to be known as California, the Catholic church established a number missions, each approximately a day's walk from each other, up and down the state. California State Historic Landmark 326 is the 200 year old Mission San Miguel, a short drive north of Paso Robles. For boating, fishing and picnicing, just 17 miles north of Paso Robles is Lake Nacimiento. Another type of getaway can be found by traveling west on Highway 46 near Dunning Vineyards to the Pacific Coast. Here, on world-famous Highway 1, is the small town of Cambria, which features shops, galleries, restaurants and, of course, the beautiful Pacific Ocean. Dining As wine and food are a wonderful match, so too are wine producing areas and fine dining. The growth of the area's wine industry is now atttracting attracting fine diners with gourmet restaurants in Down town Paso Robles, Templeton, San Luis Obispo and the beach towns of Cambria and Morro Bay. There are plenty of great places to eat for the whole family and every taste. Here are descriptions of some of our favorites, where you might even find our wine! Restaurants Featuring Our Wine Dunning Vineyards Estate Wines are featured (when available) in these fine restaurants: BL Brasserie 1202 Pine Street Paso Robles, Ca (805) 226-8191 Chef-Owner Laurent Grangien's offers traditional brasserie style fare with a casual feel in an elegant setting, utilizing local ingredients paired perfectly with both local and French wines. Buona Tavola 1037 Monterey Street San Luis Obispo, Ca (805) 545-8000 943 Spring St. Paso Robles Ca. 805-237-0600 Authentic Northern Italian cuisine, impeccable service in a friendly, warm atmosphere makes this the "hidden Secret" of San Luis Obispo. Open for lunch and dinner the selections of antipasti, soups and main entrees are made fresh daily. Alfresco dining is available on the outside patio terrace at the San Luis location. McPhee's Grill 416 Main Street Templeton, Ca (805) 434-3204 Ian McPhee's very popular grill in Templeton serves fine selections of steaks, seafood and pastas. The open-air kitchen provides a great atmosphere along with friendly service. McPhee's also has a full service intimate bar. Located in downtown Templeton across from the granary. Windows On The Water 699 Embarcadero Morro Bay, CA. (805) 772-0677 If you want a great view of Morro Bay this is the place! A local favorite with an extensive menu including fresh local seafood, steaks, pasta and daily chef specials. Casual elegance is the atmosphere here along with an extensive local wine list and great service. Farmers Markets At the local Farmers Markets you will find a great selection of fresh fruits, vegetables, herbs, cheeses, olive oil, breads and unique gifts all produced by local growers and crafts people. Try to stop by one when you are in the area. Here's a nice list. Accommodations There is no better way to enjoy the Wine Country then to stay in one of the small, intimate Bed and Breakfasts, Country Inns or Guest Cottages. This is a great way to kick back, relax, and take in the pleasures of our area. Overlooking vineyards, our very own Dunning Vineyards Guest Villa is a beautiful way to stay. Dunning Ranch Guest Suites 1945 Niderer Road Paso Robles CA 93446 1-800-893-1847 Bicycling Some of our Tasting Room guests arrive on bikes. The "back roads" of the Adelaida Hills that lead to our winery offer some of the best cycling. You can ride for hours with minimal traffic (watch out for the deer and wild turkey) through vineyards, orchards and rural scenery. As you ride along stop and rest at a few of the Far Out Wineries. Many of them including Dunning Vineyards offers a large, shaded picnic area with beautiful views of the vineyards and surrounding countryside. Lake Nacimiento Water Sports and camping can be found at this wonderful lake year around. You can bring your own boat or rent from a list of boats that include ski, pontoon and jet skis. Get more information on all this recreation area has to offer at Lake Nacimiento Resort HAPPY TOURING AND HOPE TO SEE YOU AT OUR WINERY!
Ingredients: 3/4 Cup extra virgin olive oil 1/4 Cup red wine vinegar 3 tablespoons coarse-grained mustard 4 large cloves minced garlic 2 1/2 tablespoons Worcestershire sauce 4 boneless skinless chicken breasts 1 large head romaine lettuce 4 roma tomatoes cut into wedges Freshly grated Parmesan cheese Combine & blend the first 5 ingredients. Remove 3/4 cup of the mixture and use to marinate chicken. Refrigerate for 1 hour or more. Discard used marinate. Grill chicken breasts on an oak wood, charcoal or gas BBQ. Cut romaine into 1 inch pieces and add to salad bowl. Add tomatoes and remaining oil & vinegar mixture and toss to coat all ingredients. Divide salad among 4 plates and top each with sliced grilled chicken breasts. Top with freshly grated Parmesan cheese. Serve immediately. Makes 4 portions
BL Brasserie
1202 Pine Street
Paso Robles, Ca
(805) 226-8191
Chef-Owner Laurent Grangien's offers traditional brasserie style fare with a casual feel in an elegant setting, utilizing local ingredients paired perfectly with both local and French wines.
Buona Tavola
1037 Monterey Street
San Luis Obispo, Ca
(805) 545-8000
943 Spring St.
Paso Robles Ca.
805-237-0600
Authentic Northern Italian cuisine, impeccable service in a friendly, warm atmosphere makes this the "hidden Secret" of San Luis Obispo. Open for lunch and dinner the selections of antipasti, soups and main entrees are made fresh daily. Alfresco dining is available on the outside patio terrace at the San Luis location.
McPhee's Grill
416 Main Street
Templeton, Ca
(805) 434-3204
Ian McPhee's very popular grill in Templeton serves fine selections of steaks, seafood and pastas. The open-air kitchen provides a great atmosphere along with friendly service. McPhee's also has a full service intimate bar. Located in downtown Templeton across from the
10-12 Fresh garden ripe tomatoes
4 Garlic cloves finely minced
2 Tablespoons minced shallots
1/2 Cup fresh basil leaves
2 Tablespoons balsamic vinegar
1/4 Cup extra virgin olive oil
Salt & coarsely ground black pepper
8 Thick slices of crusty country bread
Cut the fresh garden tomatoes into 1/4 inch dices and place in a bowl. Toss with the minced garlic and shallots.
Chop the fresh basil coarsely and add to the tomatoes.
Add the balsamic vinegar, salt, pepper, and olive oil.
Toast the crusty bread and cut in half. Spoon the tomato mixture over the bread and serve immediately.
Makes 8 portions
Recommended wine: Any Dunning Vineyards wine!
Oven to 350 degrees. Spray a rectangular 13x9 pan with non stick spray. Assemble the following dry ingredients:
2 cups sugar
1 3/4 cup flour
3/4 cup Hershey's Natural unsweetened Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
Pinch salt
In a large mixer bowl combine above dry ingredients.
Then add to the mixer bowl the following:
2 eggs
1 cup milk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
Beat on Medium speed for 2 minutes.
Combine 2/3 cup water and 1/3 cup Dunning Zinfandel Wine and microwave till comes to a boil. Add to the bowl and stir well. Batter will be thin. Pour into prepared pan and bake 25-35 minutes or until wooden pick inserted in center comes out clean
Dust with powdered sugar
No need for frosting as this cake is rich and moist!
Serves 12 people
