Instructions

1. Determine the type of wine you will pair with your chili based on what ingredients the chili contains. Pair red wines with tomato-based chilis, especially those that feature beef and lamb. The acidity from the tomatoes blends well with a dry red wine such as a Zinfandel, Bonardo, Malbec or Tempranillo wine. Conversely, white chilis are better accompanied by a dry white wine.

2. Drink a California Zinfandel along with a beef and bean chili. Zinfandel has the structure and acidity to compete with the strong flavors of chili.

3. Try a Primitivo wine, an Italian cousin to Zinfandel. Primativo, like the Zinfandel, has a lot of flavor and high alcohol content. These two factors prevent the aromas and flavor of this wine from getting muddled by the strong, spicy flavors of chili. A medium-bodied wine, Primativo will match well with chili that contains cumin, oregano and diced onion.

4. Experiment with a smoky Syrah. Sryah has a lot of spicy notes, which you can match with spicy dishes such as chili. Pair a slightly sweet syrah with notes of pepper to tame the heat from the spicy peppers in your chili. This wine has a strong body, which will accompany meat chili.

5. Pair an inexpensive Spanish red such as a Garnacha or Tempranillo with thick chili that contains chili powder or even cocoa, as well as chili that features bite-sized chunks of stew meat, instead of ground meat. These Spanish wines have earthy cherry flavors and firm structure suitable for meat dishes, in particular lamb.

6. Pair a pork chili with a bold, spicy malbec from Argentina. Malbec won't get muddled by the acid and spiciness of chili.Try a malbec with a dark fruity color and hints of black pepper.