until crisp and light golden brown. Transfer to a paper towel-lined plate and set aside. 3 Remove chicken from saucepan and cool slightly. Shred chicken, then return to saucepan and stir in sour cream. 4 Serve chili in bowls, garnished with crispy tortilla strips, cilantro, jalapeño, avocado and lime wedges. Serves 4 to 6 PAIRS WITH TANIA & VINCENT CARÊME TERRE BRÛLÉE CHENIN BLANC South Africa $21.99 182934 LEFFE BLONDE ALE Belgium $14.79 315457 6 x 330 ml
3 Reduce heat to medium and add onions. Sweat onions until soft, then add all spices and continue cooking until fragrant, about 1 minute. 4 Add chipotles and tomato paste and mix. Cook until tomato paste has lightly caramelized, about 2 to 3 minutes. 5 Add beef, tomatoes and water and bring to a boil. Reduce heat to low and simmer for 1 hour and 30 minutes. Add black beans and simmer for another 30 to 45 minutes or until beef is tender. 6 Serve in bowls and garnish with white onion, serrano peppers, green onion and cheese. Serve with cornbread. Serves 4 to 6 PAIRS WITH CHIANTI CLASSICO ROCCA DELLE MACÌE Italy $20.99 308510 NEWCASTLE BROWN ALE United Kingdom $15.79 488460 6 x 330 ml
CHUNKY SHORT RIB CHILI 5 lbs (2.27 kg) short ribs, meat removed from bone and cut into 1-in (2.5 cm) cubes 2 tsp (10 ml) seasoning salt 1 tsp (5 ml) freshly ground black pepper 2 tbsp (30 ml) all-purpose flour 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) butter 2 medium yellow onions, chopped
2 tbsp (30 ml) ground cumin 2 tsp (10 ml) cocoa powder 2 tsp (10 ml) cayenne
1 tbsp (15 ml) chili powder 2 tbsp (30 ml) garlic powder 1 tbsp (15 ml) onion powder 2 tsp (10 ml) smoked paprika 1 tbsp (15 ml) diced chipotle chilis in adobo 2 tbsp (30 ml) tomato paste 1 x 28 oz (796 ml) can diced tomatoes 1 cup (250 ml) water 1 x 14 oz (398 ml) can black beans, drained and rinsed 1 small white onion, finely diced, for garnish 2 serrano peppers, finely sliced (adjust amount to taste), for garnish 4 green onions, finely sliced, for garnish 1 cup (250 ml) crumbled aged white cheddar cheese, for garnish cornbread, to serve 1 Toss short rib cubes in seasoning salt, pepper and flour. 2 Heat a large heavy-bottomed saucepan over medium-high heat. Once hot, add oil and butter and heat until butter is melted. In batches, brown beef for about 2 to 3 minutes each side, or until golden brown. Set browned beef aside and continue with remaining beef.
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