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Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE THREE BEAN CHILI
Cook the Fullblood Wagyu ground beef and ground pork in large pan or Dutch oven.
While cooking, stir and chop the meat with a spatula to crumble.
Continue cooking for about 7 minutes or until the meat is browned and cooked through.
Add the onion, and cook until translucent.
Stir in the tomato paste, and cook for 3 minutes.
Then, add the minced garlic, chili powder, ancho chile powder, salt, cumin, oregano, coriander, Sriracha, kidney beans, black beans, pinto beans, diced tomatoes, diced jalapeño, and beer.
Stir well, and bring to a simmer.
Lower the heat to medium-low and simmer, uncovered, for 30 to 120 minutes (the flavor only gets better as is cooks). Stir occasionally.
Please Note: The ingredients, once everything is cooked, can also be transferred to a crock pot and allowed to simmer for 4 hours.
PREPARING THE CORNBREAD
Preheat the oven to 400°F degrees, and brush a 2-inch-deep pan with grapeseed oil.
Sift the cornmeal, flour, sugar, brown sugar, baking powder, and kosher salt into a large bowl.
In another bowl, whisk the eggs, 2/3 cup of grapeseed oil, buttermilk, and sour cream.
Then, fold in the dry ingredients with a rubber spatula until all ingredients are combined.
Transfer the batter to the prepared baking dish. Place the dish in the oven.
Bake until a toothpick inserted into the center comes out clean (about 20-25 minutes).
Scoop chili into individual bowls.
Top with a dollop of sour cream and sliced avocado.
Slice a piece of cornbread to accompany the chili.
Serve, and enjoy!