The Recipe:

Pick a Peck of Gluten-Free Pinot Pepper Chili

By:  Ari  Bendersky  Abe's Market Contributor  October 28th, 2013

Sure you can eat it all year, but really, chili is a perfect dish for fall and winter. It warms you, fills you up and leaves you feeling pretty darn happy. This recipe, from Czar's Fine Foods & Pinot Sauces out of Willamette Valley in Oregon, incorporates the Czar's Pinot & Pepper sauce with chili and cocoa powders, beans, turkey or beef and more wonderful, fragrant flavors. Ready for things to cool down so you can turn up the heat?

Gluten-free Pinot-Pepper Chili Recipe


  • 2 lbs. ground beef or turkey
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1 can diced or crushed tomatoes (28 ounces)
  • 1/3 cup chili powder
  • 1 T cumin
  • 1 T cocoa powder
  • 2 (14 oz.) cans kidney beans or black beans
  • 1 tsp. sea salt
  • 1 T apple cider vinegar
  • 2 T brown sugar
  • 1/3 cup Czar's Pinot & Pepper sauce (or Pinot & Chipotle for a spicy version)


  1. In a Dutch oven over medium-high heat, brown meat until no longer pink, breaking up into small pieces as you go. 
  2. Add onion, cook for 3-4 minutes until translucent, then add garlic and cook 2 minutes more until fragrant. 
  3. Add tomatoes, chili powder, cumin and cocoa powder. Reduce heat to medium-low, cover and cook 10 minutes. 
  4. Uncover, add beans, salt, vinegar, brown sugar and Czar's Pinot-Pepper sauce and simmer 10 minutes more. 
  5. Optionally, top with cheese, sour cream or Greek yogurt and green chiles.


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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