Whether you are sharing an Estate Plate with friends on The Deck, having an intimate 3 course dinner by the fire or celebrating an occasion with friends and family, our seasonal menus will offer you plenty of choice. Come in and enjoy the service and quality expected of a Winery at an affordable price.

Ingredients

• 1 cup homemade or store bought beef broth (free – $1.50)
• 1 6 oz can tomato paste ($1.90)
• 3 Tbsp taco seasoning ($.50)
• 1 Tbsp chili powder ($.05)
• 1 15 oz can red beans, drained ($1.67)
• 2 cups cooked black beans ($1.40)
• 1 15 oz can diced tomatoes with green chilies ($2.24) Sale price, coupon and store promotion
• 2 cups cooked chook , from the freezer ($2.50)
• 4 corn cobs, from the freezer ($2.40) Froze after buying for $.10/piece

Directions

1. In a large saucepan or Dutch oven, whisk together the beef broth and the tomato paste, plus about 1 cans worth of water.  Stir in the seasoning and chilli powder.  Add the red beans, and canned tomatoes with green chilies.  Stir through and let simmer for 10 minutes.
2. Stir in the cooked chook.  Let simmer a little longer.  If longer than 15 more minutes, cover to prevent too much liquid from escaping.
3. Shuck the corn cobs and boil them for 4-6 minutes.  Serve as is, or with butter and favorite spices/seasonings.
4. Serve Chicken Enchilada Chili with Corn Cobs.