About the Dish

1/2 Onion
2 cloves Garlic
8 ounces Ground Grass-Fed Beef
1 1/2 teaspoons Fajita Spice Blend
1 cup Red Beans
1 cup Diced Tomato
3/4 cup Cornmeal
2 tablespoons All Purpose Flour
3/4 teaspoon Baking Powder
1 Farm Eggs
1/2 cup Whole Milk
2 packets Sour Cream
Per Serving
Calories 710
Total Fat 25 g
Saturated Fat 10 g
Trans Fat 0 g
Cholesterol 180 mg
Sodium 1140 mg
Total Carbohydrates 86 g
Dietary Fiber 15 g
Sugar 11 g
Protein 41 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Malbec-Bonarda, Mendoza, Argentina

Chili is all about texture. It’s hearty, and has a good dose of sweetness and acidity. A rich, fruit-forward red wine with moderate tannins will be a perfect match. Malbec is rich with boysenberry fruit and sweet baking spices. The Bonarda in the blend moderates the structure so that it’s soft and mouth-filling—just like the chili.


MISE EN PLACE: • Heat oven to 350° F. • Halve onion. Peel and dice 1 half (save remaining half for another use). • Peel and chop garlic. • Rinse and drain beans.
• Place an ovenproof skillet over medium heat. When hot, add 1 teaspoon olive oil and onion. Cook, stirring, until onion is tender, about 4 minutes. • Stir in garlic. Cook, stirring, until garlic is fragrant, about 1 minute.
Add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, 3-4 minutes.
• Season with fajita spice, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Stir in beans, tomatoes and 1/2 cup water. Cook, stirring occasionally, 10 minutes.
While chili cooks: • In a bowl whisk together cornmeal, flour, baking powder and 1/4 teaspoon kosher salt. • Stir in egg and 1/2 cup milk (save remaining milk for another use).
• Remove chili from heat. Taste and adjust seasoning as desired. • Dollop cornmeal mixture in 6 dumplings (about 1/4 cup each) onto chili.
Transfer skillet to oven. Bake until dumplings are cooked through, 20-25 minutes.
• Divide chili and dumplings between 2 bowls. • Top with sour cream as desired, and enjoy!