Chili

This is savory cornbread with no sugar – just pure corn flavor, sharp cheddar, and fresh jalapeños. The secret is heating the cast iron skillet with bacon fat until it’s screaming hot, then pouring in the batter so it sizzles and creates a crispy, golden crust on the bottom and edges. The interior stays moist…

Big chunks of elk chuck braised low and slow until fall-apart tender, with a deep, complex chile sauce built from toasted dried chiles. No beans, no tomato-forward sauce, just pure meat and chiles with backbone from red wine and beef stock. The elk brings a rich, slightly gamey flavor that’s more interesting than beef, and…