As seen in the December 2013 issue.
Executive Chef Michael Sindoni of CBD Provisions makes this red chili with grass-fed beef, farm egg, and cornbread.
CORNBREAD | A batter of cornmeal, flour, buttermilk, crème fraîche, and butter is poured into a hot buttered cast-iron pan and baked in the oven.
CHILI | Ground and diced grass-fed chuck from Local Yocal in McKinney and a small amount of smoky bacon are combined. The mixture is seared together until caramelized. Onions, garlic, roasted and peeled poblanos, ground dried ancho chile, cumin, mustard powder, a small amount of canned tomatoes, red wine, and beer is then added. Once the alcohol has cooked out, beef stock is added to the mixture, and it’s braised for at least six hours. When the meat is tender, the chili is seasoned with a little dark chocolate and a splash of aged sherry vinegar.
EGG | An egg from Comeback Creek Farm is baked atop the chili in a small cast-iron pot with aged Veldhuizen Family Farm cheddar and garnished with chives.
