Texas Chili

1 bottle of Urbane Shiraz
4 pounds of meat (Texas chili is as individualistic as Texas itself. We suggest about a pound of sliced sausage, two pounds of meat chunky ground for chili, & a pound of stew meat.  Experiment & see what works for you)
15 ounces of tomato sauce
3 jalapenos
1 large onion
2 cloves of garlic
1 cup chili pepper
1 ½ tablespoons cumin
½ tablespoons ground oregano
1 tablespoon paprika
1 tablespoon ground red pepper (less if you aren’t from Texas)
1 tablespoon salt
1/3 cup masa flour

Slice the jalapenos, onions, & garlic. Slice any stew meat chunks that are too big to eat in one bite.
sauté the meat (excluding precooked sausage)& vegetables together. The meat should give you plenty of liquid with which to cook, but if you need more, add a bit of Urbane Shiraz.  When the meat is browned & the onions are translucent, drain them & add them to a large cooking pot.  Add the sausage, sliced into bite sized pieces.
Add tomato sauce.  Add 30 ounces of Urbane Shiraz. I like to pour it into the now empty can of tomato sauce to measure it & clean the rest of the sauce out.
Add all of the other ingredients except masa.
Heat chili to boil, then cover & reduce heat to simmer.  The longer you can let it simmer the better, but 20 minutes will get it done in a pinch.
Mix masa & 1/4 cup of Urbane Shiraz together to make a paste.  Stir the paste into the chili.
Drink any left-over Shiraz while you wait!
This will be better the next day if you want to prepare it ahead of time.  It should feed 6 people.
Contributed by Phillip

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