- 1 1/2 Pound beef chuck, cut into three fourth-inch cubes
- 1 1/2 Pound beef shank, cut into three fourth-inch cubes
- 1 large white onion, chopped finely
- 3 cloves garlic, peeled and chopped
- 1 bay leaf
- 1 Teaspoon oregano
- 2 Tablespoons salt
- 1 Tablespoon black pepper
- 3-4 Cups beef broth
- 1 Tablespoon pinot noir, such as Mark West Black Pinot Noir
- 4 ears corn, fresh
- 8 dried ancho chiles
- 2 Cups red cabbage, thinly sliced, for garnish
- 1 Cup red radishes, thinly sliced, for garnish
- 1 Cup diced avocado, for garnish
- 1 Cup fresh cilantro, chopped, for garnish
- 10 lime wedges, for garnish
- Corn tortilla chips, for serving
Add meat, onion, garlic, bay leaf, oregano, salt, and pepper to a large, heavy-bottomed pot. Cover with 3 cups beef broth and Mark West Black Pinot Noir. Bring to a boil, then reduce to a simmer for 2.5-3 hours, or until meat is tender.
While the meat is cooking, char the corn on a grill or on the open flame of a gas stove.
Allow to cool, then cut the corn off the cob and set aside.
Also while the meat is cooking, submerge the dried chiles in warm water for 30 minutes.
Purée the chiles and the water, strain, and add the chili liquid to the pot with the meat.
Shred some of the meat using two forks. Add the charred corn. Taste, and add seasoning as necessary.
Ladle chili into bowls, top with garnishes, and serve.