Warm Up with Texas Slow-Cooker Chili

Warm Up with Texas Slow-Cooker Chili


The weather outside these days reminds us how perfect this time of year is for gathering friends and family round a warm, comforting meal at home. During the fall, chili likes to make an appearance at all of our favorite events.


Today, we’re sharing one of our favorite slow-cooker Texas chili recipes, from our friend Helen Jane. Thanks to the help of the ever-versatile slow cooker, prep and cooking can happen well before meal time, which frees up your attention to more important matters, like pouring yourself a glass of wine!


One of our favorite pairings with red meat-based chili and stew like this is Purple Cowboy Trail Boss Cabernet, from Paso Robles, CA.


When thinking about toppings and sides, we’re big fans of corn bread, sour cream, chopped onion (green and/or white), cilantro, chopped tomato and lots of shredded cheese.

Cheers to a fabulous fall!


Slow Cooker Texas-style Chili

Serves 4-6


1/4 cup chili powder
1 tablespoon ground chipotle chili pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
1/2 teaspoon cinnamon
1/4 cup cornmeal
1 (4 pound) beef chuck roast trimmed of excess fat and cut into 1-1/2 inch cubes (see note below)
2 teaspoons salt
1 large yellow onion, chopped
5 garlic cloves, chopped
1 jalapeño, cored, seeded and finely diced (add more if you like it spicier)
4 cups low sodium beef broth
2 cups water
1-1/2 cups beer
1 can canned crushed tomatoes



Fresh chopped cilantro
Grated Cheddar or Monterey Jack cheese
Lime wedges



  1. Mix the chili powders, cumin, oregano, cinnamon and cornmeal in a small bowl.
  2. Stir in 1/2 cup water to form paste; set aside.
  3. Season the beef with the salt; set aside.
  4. Add vegetable oil to Dutch oven, heat to medium-high. Brown the beef over medium-high heat until browned on all sides. Remove and add to slow cooker.
  5. Reduce the heat to medium and add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the reserved chili paste and sauté. Add the garlic and jalapeños and cook 2 minutes more.
  6. Add the beef broth to the Dutch oven and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to incorporate all the flavor. Stir in the other 1 ½ cups water, beer and crushed tomatoes.
  7. Add the whole mess to the slow cooker. Put on low for 8 hours or high for 4-5 hours.
  8. Serve with garnishes – we also like to serve with corn bread.
Summertime and the Grillin’ is Easy!

Summertime and the Grillin’ is Easy!

Summer is here, and that means grilling! We set out to gather up the most mouth-watering grilling recipes we could find to kick start your weekend. And we may have mentioned it before, but Purple Cowboy Tenacious Red pairs fantastically with all red meats. Here are some of our favorite finds:

Grilled Bacon-Wrapped Stuffed Hot Dogs

What else do we love to grill? Hot dogs! We came across this hearty hot dog on Simply Recipes and couldn’t wait to fire up the coals. If you love ALL of the toppings,  with solid helpings of hot dog, mustard, ketchup, cheese, onions, sauerkraut and bacon INSIDE of the hot dog, this one’s for you.


Western Bacon Cheeseburger

What’s the best thing to grill? Burgers! This recipe for a Western Bacon Cheeseburger covers all of the bases, savory bacon, beef, cheese, and of course onion rings.

Burger on the Grill

Grilled Steak Tacos With Avocado Salsa

For a  lighter  meal, we found the most delectable grilled tacos on the Food and Wine blog. Bring out the tomatillos, avocados and chorizo, this southwestern taco will fire up your taste buds! 


Now light the grill and head outside for fun in the sun this weekend!

Trail Boss Cabernet is Golden!

Trail Boss Cabernet is Golden!

Purple Cowboy Wins in San Diego!


We’re feelin’ mighty fine this May… Purple Cowboy Trail Boss Cabernet won GOLD at the San Diego International Wine Competition!

Competing against hundreds of other wines, Purple Cowboy was judged and tasted blind by three-person panels comprised of experienced wine professionals, including winemakers, sommeliers and wine journalists.

The San Diego International benefits the charities of the Social Service Auxiliary (SSA) of San Diego, which supports funding for a youth camp in San Diego. Over the past three decades the SSA has provided thousands of “camperships” for deserving area children.

Haven’t sipped on Trail Boss Cabernet yet? Stop by our online Wine Shop and pick yourself up a bottle!



Pick Up New Purple Cowboy Gear!

Pick Up New Purple Cowboy Gear!

Its Spring! The snow is melting, little green sprouts are popping out of the earth, and hopefully the sun has come out to stay. But April does still come with April showers… and your cattle are probably covered in mud, and you could probably make a small sweater with all the hair you’ve brushed off your horse!

We’re hoping our new Spring gear will help you forget about the messy Spring chores that are waiting for you. This year, we’re introducing some new Purple Cowboy and Cowgirl Sisterhood gear to get you ready for the season.

The new Cowgirl Sisterhood Spring tees should help you dethaw from winter, and help protect your arms from all that horsehair.



Hoodies are always handy when the weather is shifting. Snuggle up with your favorite cowboy in one of these Purple Cowboy sweaters!

PC HOODIE male.jpg


And just in time for Mother’s Day is this thoughtful gift pack, fit for the hostess with the mostest!

Mother's Day Gift - Wine Sisterhood Shop


Now if your bottles are runnin’ dry and can’t find them locally, or you want an easy way to share the gift of Purple Cowboy, order Purple Cowboy wines from the Wine Sisterhood Wine Shop.


St. Patrick’s Day Corned Beef Recipe

St. Patrick’s Day Corned Beef Recipe

Roasted Beef

Here at Purple Cowboy, we’re big fans of following tradition, especially when those traditions involve food. So, you bet we have a plan for this St. Patrick’s Day! On our menu this holiday: Corned Beef.

We’re following the recipe below from Chow.com to make some unforgettable Corned beef. Join us in cooking up a feast this holiday! But act fast, this recipe calls for curing your own meat for at least three days.

Make a visit to your favorite butcher and start the brine for this delicious recipe this week. When it’s cooked and ready to dig into, open up a bottle of Purple Cowboy Tenacious Red and savor this well-earned treat.

Corned Beef and Cabbage with Horseradish Cream Sauce
From Chow.com


For the brine:

  • 6 cups water
  • 3/4 cup kosher salt
  • 1/3 cup packed light brown sugar
  • 1/4 cup pickling spice
  • 1 (5-pound) beef brisket

For the corned beef, cabbage, and sauce:

  • 1 medium yellow onion, quartered
  • 3 large carrots, peeled and cut crosswise into thirds
  • 6 medium garlic cloves, smashed
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium head green cabbage, cut through the core into 6 wedges


For the brine:

Combine the water, salt, sugar, and pickling spice in a large saucepan and bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and let cool to room temperature.

Poke several holes on all sides of the brisket with a knife or metal skewer and place in a 2-1/2-gallon resealable plastic bag. Pour the brine over the meat (making sure the meat is completely submerged), press out excess air, seal the bag, and place in a 13-by-9-inch baking dish. Refrigerate for 3 days or up to 1 week.

For the corned beef, cabbage, and sauce:

Remove the beef from brine and brush off any spices that have stuck to the meat. Place in a Dutch oven or large, heavy-bottomed pot with a tightfitting lid. Add the onion, carrots, garlic, and enough cold water to cover. Bring to a boil over high heat and then reduce to a simmer. Skim any foam that floats to the top, cover, and simmer until meat is fork tender, about 2 to 3 hours.

Meanwhile, combine the sour cream, horseradish, mustard, and lemon juice in a medium nonreactive bowl. Season with salt and freshly ground black pepper as needed, cover, and refrigerate until ready to serve.

Once the beef is fork tender, add the cabbage to the pot, cover, and cook until cabbage is easily pierced with a knife, about 10 to 15 minutes.

Remove the beef to a cutting board and let rest for 10 minutes. Trim fat as desired and thinly slice against the grain. Serve with vegetables and horseradish sauce.