↓ 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 ↓
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 ↓
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 ↓
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.