2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Chicken + Corn Chili

Marinating the thighs gives them an inside-out spiciness, and it tenderizes them, too. You’ ll not need to wait a day for the flavors to come together for this chili—because they’re already inside the meat.

Makes 6 servings

2 pounds boneless, skinless chicken thighs
Sea salt
1 cup Greek or full-fat yogurt
1 teaspoon ground cumin plus more for chili (divided use)
1 teaspoon chile powder
1 ear corn
2 ancho chiles
2 tablespoons canola oil
1 cup diced yellow onion
2 cloves garlic
1 (15-ounce) can crushed tomatoes
½ teaspoon smoky Spanish paprika
Cilantro, avocado, limes and tortilla chips for serving

Put the chicken thighs on a plate and salt them on both sides. In a bowl, whisk together the yogurt, 1 teaspoon cumin and chile powder. Put the chicken thighs in the bowl, and toss them to cover evenly with the marinade, and either simply cover with plastic wrap or transfer to a heavy-duty plastic bag and refrigerate for at least 6 hours or overnight. Preheat the oven to 425˚F.

Discard the marinade and put the chicken thighs on a parchment-lined baking sheet. Cook for 30 to 45 minutes, or until the internal temperature is 160°F. Note that the time may be less or more, depending on the thickness of your thighs. After the thighs are cooked, let them cool before shredding.

Save time: Cook your chicken thighs the morning before you want to make the chili.

Slice the kernels off your ear of corn. You should have about 1 cup. Set aside.

Remove the stems from your ancho chiles, split them open and remove the seeds. Toast the ancho chiles by putting them directly into a skillet without oil, over medium-low heat. Using a wooden spoon or spatula, press down on the chiles as they cook so as much of the surface area as possible has contact with the skillet’s heat. Turn them over when they start to change color and repeat until softened. Put the chiles in a bowl, and put hot water over them to steep for 10 minutes or so. Once they’ve steeped, purée them, with the steeping water, in your blender or food processor.

Make the chili: put the canola oil in a large stockpot along with the onion and garlic over medium-low heat and cook until the onion softens, about 5 minutes. Add the shredded chicken along with the ancho chile purée, crushed tomatoes, paprika and corn. Add ground cumin, salt and pepper to taste. Let come to a boil, then reduce the heat to a simmer and cook for 30 minutes to 1 hour. Serve with cilantro, avocado slices, lime wedges and tortilla chips.

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Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(, follow her on Twitter (@cowgirlchef) and Instagram

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