Champagne and chili: A match made in Merrymaker heaven

Champagne and chili for the win!

Longtime Champagne club Merrymakers Patty and Eduardo shared their Champagne plans for the Super Bowl, and their menu is too good to keep to ourselves. 

Every year for the big game, they put together a spectacular spread comprising everything from chips and dips to pâté and smoked salmon. For the main event, Patty makes her famous slow cooker chili and her secret-recipe jalapeño cornbread served with honey butter. Finally, they delight their guests by popping bottle after bottle of fatcork grower Champagne. 

Patty’s Slow Cooker Chili 

INGREDIENTS

1/2 large or 1 medium yellow onion, chopped 

2 cloves garlic 

2 tablespoon butter 

1 pound ground beef or turkey

1 (15-ounce) can garbanzo beans or white beans, drained and rinsed

2 (15-ounce) cans hominy, drained and rinsed (You can substitute more beans for the hominy.)

1 (16-ounce) can tomato sauce

1 (32-ounce) can diced, peeled tomatoes 

1 (4-ounce) can green chilies

2 tablespoons chili powder

2 tablespoons cumin powder 

Salt and pepper to taste

1 teaspoon cayenne pepper (optional)

PREPARATION

Step 1

In a frying pan, sauté chopped onion in butter. Once the onion is soft, transfer to the slow cooker. Add the rest of the ingredients except for the meat, and cook on high for 6-8 hours.

Step 2

While the chili is simmering, brown the meat, and add half way through the cook time. Note: You can add the browned meat right away, but it’s better to wait. Season to taste, and serve.

Cheers! 

Team fatcork