Cuyama Buckhorn - Chili
Chef's recommendations
Top with shredded cheese, sour cream, and diced onions
Serve with cornbread or use to make a platter of chili nachos
Pair with a Mezcal ranch water
Cooking Instructions
Place the dish in the fridge to thaw overnight or for 24 hours.
Empty dish contents into a saucepan and cook on medium-low heat until content are warm. Increase heat to medium heat and continue cooking, stirring occasionally, until hot throughout. Add 1-2 tablespoons of water if needed. (Note: chili should reach an internal temperature of 165 degrees F).
Pour chili into a bowl. Top with cheddar cheese, sour cream, chopped green onions, or any other chili toppings you enjoy!
You can also serve the chili atop baked potatoes, nachos, or with a side of cornbread.
Enjoy!
+ Ingredients
SMOKED LAMB: Smoked lamb, Rancho Gordo Santa Maria pinquito beans, chicken stock, onion, garlic, tomatoes, green chilies, cumin, smoked paprika, cinnamon, chili powder, mustard, black pepper, salt
RANCHO GORDO: Roasted squash, Rancho Gordo Santa Maria pinquito beans, veg stock, onion, garlic, tomatoes, green chilies, cumin, smoked paprika, cinnamon, chili powder, mustard, black pepper, salt
Meet The Maker:
Tucked into the Santa Barbara County Valley, north of Los Angeles and lost in another time, is the Cuyama Buckhorn– a beautifully renovated roadside resort where community, locally-inspired food, and artistry flourish. Originally opened in 1952, this high dessert retreat welcomes guests from near and far to experience the magic of the Valley. The kitchen, helmed by Chef Daniel Horn, highlights all things local, featuring meat, produce and other products from local farms and ranches. Mark this down for your next weekend getaway!
Paired Recipe
Cuyama Buckhorn Mezcal Ranch Water
