Chili + rice x liar's dice = heaven

This is a wine foodie's post, because it talks about one of the most underrated wine/food matches in the world that we can all identify with, making a true a rock 'n roll stew. Yes, we're talking classic Sonoma style Zinfandel like our Murphy-Goode's Liar's Dice Zinfandel -- the softest from our stable of Zins -- as long as it's

1. Teeming with jammy blackberry/black cherry/raspberry fruit
2. Moderate in scale (i.e. not too alcoholic or blustery in tannin)
3. Zesty (we like that little prickle, like natural wild berries, for our chili)

Favorite Zins from our neighbors, for instance, include Nalle, Truett-Hurst, Quivira, Carol Shelton, and Ridge's from Lytton Springs (there are more, but we're hurrying to the recipe).

We serve this chili with steamy Japanese white rice (think the way the Cajuns dole their etoufee over rice) because it's a bit saucier (the way we like it!) than the chunky-beef styles of chili from, say, Texarkana or thereabouts. Chopped onions and extra sharp cheddar over the top seem to accentuate a good Zin's acidity. Don't scrimp on the cumin (ah, that sweaty goodeness!), because that's what seems to turn the volume up on a Zin's brimming berryishness, and you'll need the flour to thicken up the sauce.

Further thoughts: for lunch leftovers, this chili is great with kosher dogs; and if there's even more for dinner, you'd be shocked by how outrageous it is over spaghetti noodles... enjoy!

1/2 lb. red kidney beans (soaked overnight)
2 large yellow onions
1 large green pepper
5 garlic cloves
1 to 1-1/2 lbs. ground beef (not too lean)
4-6 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons oregano
1/4-1/2 teaspoon cayenne pepper (to taste)
1/2 cup flour
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
Salt (to taste)
Garnishes: extra sharp cheddar & chopped sweet onions (to taste)

In the morning, bring beans to boil in pot of water, then turn down heat and simmer for at least 2 hours, or until nice 'n soft. Drain beans and put aside, while saving the cooking water (note: boiling you own beans is preferable to canned, which never lose that tinny taste).

Dice onions, green pepper and garlic. Fry with crumbled up beef until beef loses its redness and vegetables have softened. Add chili powder, cumin, oregano and cayenne to taste, then fry a little more.

Stir in flour and cook at least 5 more minutes. Add 3-1/2 cups of cooking water from the beans, and diced tomatoes and tomato sauce. Bring to boil, then turn down and let simmer until thickened.

Add beans, turn heat to low, and cook several more hours. Add salt to taste, then cook another hour. Steam rice, and grate cheddar and/or onions for garnishing to taste.

Put on Cajun-Zydeco, Cuban or salsa, some Bob Marley, Meters or contemporary funk like the Bamboos (re below)... let the Zin flow, and enjoy!