Mark West Black
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.