Behind the Cellar Door Chili Recipe

Recipe Date:
March 25, 2015
Cook Time:
Imperial (US)
  • 2 lbs Lean Ground Beef
  • 2 cups BellaGrace Barbera
  • 2 cups Water
  • 2 tsps BellaGrace Garlic Olive Oil
  • 2 Onions Chopped
  • 1 (15 OZ) can tomato sauce
  • 2 tbsps vinegar
  • 2 tsps Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 oz unsweetened chocolate
  • 1/4 cup chili powder
  • 1 1/2 tsps salt
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 5 whole cloves
  • 5 whole allspice berries
  • 1 bay leaf


  1.  Place the ground beef in a large pan, cover with the Barbera and water, and bring to a boil, stirring and breaking up the beef with a fork to a fine texture. Slowly boil until the meat is thoroughly cooked, about 30 minutes, then remove from heat and refrigerate in the pan overnight. 
  2. The next day, skim the solid fat from the top of the pan, and discard the fat. Add the olive oil to a deep pot and sauté the onion until transparent. Over medium head, add the beef mixture to the onions. Then add the tomato sauce, vinegar, Worcestershire sauce, garlic, chocolate, chili powder, salt, cumin, cinnamon, cayenne pepper, cloves, allspice berries, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add more Barbera if necessary to prevent the chili from burning.