Chili con carne is a hearty, spiced stew of beef, beans, tomato and chilli — rich, smoky and warming. The bold spice and savoury depth pair best with fruit-forward, full-bodied reds whose ripe fruit tames the chilli and whose body matches the hearty stew. Zinfandel and Shiraz are ideal, their jammy fruit and pepper echoing the smoky spice. Keep tannin moderate so it doesn't fight the heat; ripe, generous fruit and a little spice in the wine are what this comforting, chilli-laden dish wants.
Our sommelier's picks
Save to PinterestFruity full red
15–17°C (59–63°F)Zinfandel · California
Zinfandel's jammy fruit and pepper echo the smoky chilli and tame the heat while matching the hearty stew.
Good value abounds.
Ripe bold red
16–18°C (60–64°F)Syrah · Barossa Valley, Australia
Plush Shiraz's dark fruit and spice stand up to the rich, spiced beef.
Plenty of value Australian Shiraz.
Juicy Spanish red
15–17°C (59–63°F)Grenache · Spain
Ripe, low-tannin Garnacha flatters the beans and beef while soothing the chilli.
Affordable and ripe.
Plush dark red
16–18°C (60–64°F)Malbec · Mendoza, Argentina
Malbec's velvety fruit matches the hearty stew without harsh tannin.
Argentine Malbec is great value.
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Questions about pairing Chili Con Carne
What wine pairs with chili con carne?
Fruit-forward, full-bodied reds like Zinfandel and Shiraz — their jammy fruit and pepper echo the smoky chilli and tame the heat.
Should I avoid tannic wine with chili?
Yes — high tannin clashes with chilli heat; choose ripe, generous, moderate-tannin reds.
What about very spicy chili?
The riper and more fruit-forward the wine, the better it soothes the heat — Zinfandel and Garnacha excel.