Photo: Randy Mayor
A FRUITY, SPICY RED
A deep, juicy red with an earthy edge makes a great companion for a zesty-sweet bowl of chili.
Consider a tempranillo from Spain's Rioja region. Well priced and approachable, these round, robust reds merge a solid core of berry fruit, which plays to the chili's tomato-pepper sweetness, with overtones of exotic spice to complement seasonings like earthy cumin and smoky chili powder.
A DARK, TOASTY BEER
A smooth and creamy brew with flavors of coffee and toasted grain is a terrific match for a spicy chili.
Try a classic dry stout or porter. These inky beers are in fact very food-friendly—roasted malt and caramel notes embrace the nutty beans and browned beef while a cool, creamy texture soothes aggressive chile heat.