SMOKED BRISKET CHILI
↓ PDP Description ↓
A Southwestern-inspired chili featuring pasture-raised beef three ways: our 12-hour smoked brisket, braised top round, and ground chuck. Those all get slow-simmered with Rancho Gordo beans and chopped tomatoes, in a braise of Negra Modelo, toasted chiles, and aromatics.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Sour Cream
A dollop of sour cream adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
A Southwestern-inspired chili featuring pasture-raised beef three ways: our 12-hour smoked brisket, braised top round, and ground chuck. Those all get slow-simmered with Rancho Gordo beans and chopped tomatoes, in a braise of Negra Modelo, toasted chiles, and aromatics.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Sour Cream
A dollop of sour cream adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ PDP Description ↓
A Southwestern-inspired chili featuring pasture-raised beef three ways: our 12-hour smoked brisket, braised top round, and ground chuck. Those all get slow-simmered with Rancho Gordo beans and chopped tomatoes, in a braise of Negra Modelo, toasted chiles, and aromatics.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Sour Cream
A dollop of sour cream adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ Serve With 3 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.
Delivery Schedule
NEW YORK CITY
TUES/WEDS/THURS
MINIMUM ORDER $55
TRI-STate Area
Wednesday
MINIMUM ORDER $95
Boston
Monday
MINIMUM ORDER $95
ipsa favorites, curated for your meal
right this
way
ipsa favorites, curated for your meal