Grey Cup Chili

The Ice House Winery Chili Recipe 150x150 Grey Cup Chili Jamie cheers on the Hamilton Tiger Cats for 2014 Grey Cup with his famous Icewine Chili. Jamie’s secret step is to cook the onions in Northern Ice Vidal Icewine to take away any bitteress and add a layer of honey, peach notes to the chili.  If you like your Grey Cup Chili with some heat this recipe is sure to please. People are surprised at how Northern Ice Vidal Icewine pairs well with the chili powder heat, yet that is precisely the type of food pairing that goes best with this complex and crisp concentrated wine.

Chili to Celebrate Grey Cup 2014

Number of servings: 10

Per Serving 1577 calories

Fat 67 g

Carbs 146 g

Protein 102 g

1x1 Grey Cup Chili


  • 1 lb (500g) stewing beef
  • 1 lb (500g) beef ribs
  • 2 (8 oz) cans beef broth
  • 3 T (45ml) Montreal Steak Spice
  • 2 T (30ml) Worcestershire sauce
  • 2 T (30ml) Soya sauce
  • 2 T (30ml) Hot sauce
  • 1/2 cup (125 ml) Northern Ice Cabernet Sauvignon Icewine
  • 1 lb (500g) pork sausage links
  • 1 lb (500g) ground beef
  • 1 cup (250ml) chopped onion
  • 1/3 cup (75ml) minced garlic
  • 1/3 cup (75ml) Northern Ice Vidal Icewine
  • 2 (6 oz) cans tomato paste
  • 2 (14.5 oz) cans Italian-style diced tomatoes
  • 2 to 3(14.5 oz) jars of your favourite tomato pasta sauce
  • 2 cups (500ml) anise(fennel) chopped
  • 2 cups (500ml) celery, chopped
  • 1 cup (250ml) roasted red peppers, drained, chopped
  • 1 cup (250ml) fresh, chopped black olives
  • 2 cans (15.5 oz.) red kidney beans, rinsed and drained
  • 1 can (15.5 oz.) white kidney beans, rinsed and drained
  • 1 can (15.5 oz.) black eyed peas, rinsed and drained
  • 1 can (15.5 oz.) black beans, rinsed and drained


  1. Meat: In a slow cooker add meat, beef broth, Montreal Steak spice, Soya, Worcestershire, andHot sauce with Northern Ice Cabernet Sauvignon Icewine. Tip: Icewine tenderizes the meat and provides sweetness to the sauce
  2. Simmer overnight or several hours, cool and remove meat bones and fat
  3. BBQ hot pork sausage links; cool and slice
  4. Cook ground beef and remove fat
  5. Combine all the above with the diced tomatoes, tomato paste and sauce
  6. Slow cook while preparing vegetables.
  7. Vegetables: Saute and brown onions, garlic with Northern Ice Vidal Icewine Tip: Icewine sweetens and caramelizes the onion
  8. Chop celery and anise, fennel, roasted red peppers and fresh black olives and set aside.
  9. Mix cans of beans together, set aside
  10. Combine 1/3 meat mixture with 1/3 vegetable mixture and 1/3 bean mixture.
  11. Combine in slow cooker and add 3rd jar of Pasta sauce, if desired
  12. Add chilli pepper to taste (not chilli powder or cumin)
  13. Slow cook 2 to 4 hours to tenderize the veggies and combine flavours
  14. Serve with hot sauce on the side, your favourite Italian (Niagara Falls!) bread and butter
  15. Cheer on the Hamilton Tiger Cats to win the Grey Cup Final!


Visit the Ice House on November 23 to try this Grey Cup Chili. I like slow cooking to help with the Grey Gup jitters. I started this Chili t just before the Eastern Finals when Hamilton was facing Toronto. Being a Hamilton boy, I figured making Chili brought my team good luck. Icewine is a worthy addition for tenderizing stewing meat and adding a caramelized flavour to sauteed onions.I like to add a drizzle of Icewine to piping hot Chili or soup. The heat brings out the Icewine's complex aromatics. Oskee Wee Wee