We keep it small and we keep it real. No fillers, no shortcuts, no cans. Everything is built from scratch with ingredients we trust, cooked low and slow until it’s right.
Classic Red
Competition Style Texas Chili Beef chuck slow-braised with roasted tomatillos, a three-stage chili blend, and shank bone for depth. No beans. No apologies. This is what chili is supposed to taste like.
Protein: Beef | Heat: Medium-High
Verde
Green Chili Pork Pork shoulder braised in a roasted tomatillo and green chile base with Hatch, Anaheim, and poblano peppers. Bright, smoky, and built for people who think green chili gets slept on.
Protein: Pork | Heat: Medium
No Borders
Veggie Chili (Seitan, No Beans) Seitan in a fire-roasted tomatillo and Hatch chile base with a serious spice blend. Smoky, earthy, tangy, and a little sweet. Proves a bowl without meat can still hit hard.
Protein: Seitan (Vegan) | Heat: Medium-High
A.C.A.B.
Ancho. Cayenne. Aji. Baklouti. Roasted pork belly served crispy over our red chili base. Four chiles from four corners of the heat spectrum — earthy, bright, fruity, and fire — fighting for your attention until something gives.
Protein: Pork | Heat: High
SacTown
Coming Soon Tri-tip and Central Valley produce. A bowl built specifically for the 916. Details coming when the recipe is ready.
Protein: Beef | Heat: TBD
Coming to the Pot
These are in development. Follow us to find out when they’re ready.
Szechuan Duck – Tien Tsin chile, Szechuan pepper, Shaoxing wine, ginger finish. Where chili meets something you didn’t expect.
Turkey Mole – Stewed turkey and roasted sweet potato. Chile forward, not chocolate forward. The way mole was meant to be argued about.
Mediterranean – Lamb or goat with Aleppo pepper, Urfa Biber, and a rotation of Levantine and North African influences. Still in the test kitchen.
Every bowl comes with buttery cornbread. Vegan cornbread available while supplies last.
We rotate availability based on season and sourcing. Find us at a market near you to see what’s in the pot.