I know, it’s summertime. Not chili-time. But we have “cold” nights in Northern California and, really, I could eat chili with a side of honey-drenched cornbread most evenings. Certainly not the recipe you might expect to find at our place, which usually serves up lightened dishes with plenty of colorful vegetables and a dose of wheat or whole grain flour in anything baked. But, hey, we own also gelato stores and european patisseries. And we do all the R&D and taste-testing ourselves =) This recipe is decadent, meaty, hearty, and flavorful. Perfect comfort.
Beef Rib Chili, full recipe here