Instructions
- Preheat oven to 375°F (190°C).
- In a large Dutch oven, melt Duck Fat over medium-high heat. Add Wagyu Ground Beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add Vidalia Onion and Garlic to the pot and cook until softened, about 5 minutes.
- Stir in Ancho Chili Powder, Guajillo Chili Powder, Smoked Paprika, and Chipotle Powder. Cook for 1 minute more.
- Add Tomato Paste and cook for another minute, stirring constantly.
- Add San Marzano Crushed Tomatoes, Heirloom Kidney Beans, Black Turtle Beans, and Homemade Beef Stock to the pot. Season with Salt and Freshly Ground Black Pepper. Bring to a simmer and cook for 45 minutes, stirring occasionally.
- Stir in Dark Chocolate during the last 5 minutes of simmering.
- While the chili simmers, prepare the Cornbread Topping. In a large bowl, whisk together Stone-Ground Cornmeal, Unbleached All-Purpose Flour, Brown Sugar, Baking Powder, Baking Soda, and Sea Salt.
- In a separate bowl, whisk together Cultured Buttermilk, Melted European-Style Butter, and Eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the chili into a 9x13 inch baking dish.
- Spoon the cornbread batter evenly over the chili.
- Bake for 30-35 minutes, or until the cornbread is golden brown and the chili is bubbly.
- Let cool slightly before serving.
