Red, White & Cinnamon: Two Chilis + A Sweet Twist

Few things in the culinary world are as deeply satisfying as a pot of homemade Chili — and today, you're making two of them. This hands-on class is a celebration of comfort cooking at its most rewarding, built around bold flavors, straightforward technique, and the kind of food that brings people together around a table. Our Chef brings a deep belief that food connects, heals, and nourishes — and this menu delivers on all three. You'll start with Chili Rojo, a rich, deeply spiced beef Chili built on seared beef, diced tomatoes, jalapeños, garlic, and a medley of Chili spices — finished with homemade refried pinto beans in the bottom of the bowl and piled high with your favorite toppings. Then you'll shift gears for White Chicken Chili — a bright, aromatic pot of bone-in chicken, white beans, green chiles, and salsa verde, simmered low until the flavors come irresistibly together. Two completely different Chilis, two completely different flavor profiles, and both made entirely from scratch. The sweet twist comes at the end: a Cinnamon Twist Bread that happens to be gluten-free — a beautifully braided yeasted loaf filled with cinnamon and coconut sugar, baked golden and finished with a luscious Cream Cheese Icing. It's the perfect companion to both Chilis and proof that the words "gluten-free" and "extraordinary" belong in the same sentence. You'll leave with full bowls, warm bread, and recipes worth making every week of the season.