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Weekly Recipe

Slow Cooker Chili

The best Chili I've ever made! This pairs perfectly with the Blue Oasis Docker Hill or Costa Pinot Noir and is a great comfort food. Proven to be a hit with the whole family and friends!


  • 1 Tbsp olive oil 

  • 1 lb lean ground beef

  • 1 lb hot pork sausage

  • 1 large yellow onion, diced

  • 3 cloves of garlic, minced

  • 1 (29 oz) can of crushed tomatoes

  • 1 (29 oz) can of tomato sauce

  • 1 (15.5 oz) can of 50% less sodium chili beans, drained

  • 1 (15 oz) can of 50% less sodium black beans, drained

  • 1/2 c. red wine

  • 2.5 Tbsp chili powder

  • 2 Tbsp ground cumin

  • 2 tsp paprika

  • 1.5 tsp onion powder

  • 1.5 tsp dried oregano

  • 2 tsp garlic salt with parsley

  • 1.5 tsp coriander

  • 1 tsp ground black pepper 

Serve topped with: Cheddar and Monterey Jack cheese

Serve with: Sour dough bread topped with minced garlic and italian cheese blend (broiled on low until cheese is melted and golden brown.


1. Heat olive oil in a deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 2 minutes, then add garlic and saute for 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.

2. Return skillet to medium-high heat, add beef and sausage. Cook stirring constantly and breaking up the meat until browned. Drain the fat. Add seasonings and stir until evenly dispersed. Pour beef into slow cooker and mix with onion. 

3. Add crushed tomatoes, tomato sauce, beans, and 1/2 cup of wine. Stir mixture, cover with lid and cook on low heat for 6 hours.

4. Let sit for 20 minutes.