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Texas Chili & Rosemary Cornbread
A beef-lover’s delight! For his take on the heartwarming Texas classic, Chef Todd lovingly slow-cooks cubes of beef chuck in a flavorful blend of tomatoes, stock, and ground beef infused with the rich, earthy flavors and warmth of traditional chili spices until they’re so tender you could cut them with a spoon. As if that wasn’t indulgent enough, he adds a succulent petite filet mignon, wrapped in smoky bacon. Paired with a side of warm, comforting Rosemary Cornbread, this dish evokes memories of home-cooked meals and cozy gatherings. Choose it anytime you’re craving something hearty, savory, and truly soul-satisfying.
Nutritional facts
Protein
75g
Carbs
78g
Calories
1310
Fat
80g
Ingredients
Beef Tenderloin, Bacon, All Purpose Flour, Butter, Extra Virgin Olive Oil, Rosemary, Cornmeal, Baking Soda, Coriander, Black Pepper, Baking Powder, Cumin, Cooking Spray, Chili Powder, Garlic, Honey, Corn Starch, Egg, Sugar, Onion, Kosher Salt, Beef Chuck, Poblano Peppers , Chipotle in Adobo, Lime Juice, Ground Beef, Canned Tomato, Cayenne Powder, Whole Milk, Chicken Stock, Cornmeal, Paprika
Reviews
4.1
Based on 146 reviews
Christopher Pegram · 01/13/25
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About Todd English
In the spring of 1991, English caught the culinary world’s eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation’s Restaurant News named English one of their Top 50 Tastemakers in 1999. In 2001, English was awarded Bon Appetit’s Restaurateur of the Year award and was named one of People Magazine’s 50 Most Beautiful People. Todd also has been named to the James Beard Foundation’s Who’s Who in Food and Beverage in America.
Todd English began his cooking career at the young age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canneto sull’Oglio and Paracucchi in Locanda dell’Angelo.
It was in Italy that Todd, drawing from his Italian heritage, developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the Executive Chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Massachusetts. He served there as an executive chef for three years, garnering high praise from both the press and the public.
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