Wilson Winery Featured Pairing

Bacon Beer Belly Beans Pair with 2017 Tori Zinfandel, Dry Creek Valley

The 2017 Sydney Zinfandel is a perfect match for the pork and beans used in this savory chili dish. The firm structure from the zin help cut through the hearty proteins, setting up the palate for blackberry and pomegranate with a textbook smooth finish.

Ingredients: [For Chili]

• 36 oz beer – choose your favorite! (avoid overly hoppy) • 2lbs pork belly • lb pinto beans • lb kidney beans • 2 sweet onions, diced • 1 red bell pepper, diced • 1 hatch pepper • 4 cloves of garlic, finely diced • cup tomato paste • 2 cups tomatoes, diced • 1 tsp ground cumin • 2 tbsp chile powder • 1 tbsp garlic powder • 2 tbsp dried oregano • 2 tbsp Kosher salt • 1 bottle F.A. Nino’s Fire Roasted Red Sauce

[For topping] • 1lb bacon • 1 cup sour cream • 2 tbsp F.A. Nino’s Fire Roasted Red Sauce

Preparation: [For Chili] Cross hatch the pork belly on the fat side [1/4 inch deep, diamond pattern] & salt all sides with Kosher salt. Roast at 350 for 2.5 hours, then let rest in refrigerator for 2 hours. Cut into cubes and save the fat from the pork belly. Sauté the onion, bell pepper, hatch pepper in the reserved pork belly fat for 5 minutes on med-high heat. Combine all chili ingredients in crock pot and set for 4 hours or until beans are tender.

[For topping] Cut bacon into small (bacon bit) sized pieces & bake at 350 for 8 minutes. Toss & cook for another 5 minutes. Set aside as a garnish along with sour cream & additional F.A. Nino’s Fire Roasted Red Sauce.