Bavette, the great Third Ward restaurant (217 N. Broadway), has many star dishes on its menu, but one is so basic you might miss it: beef chili. Owner and executive chef Karen Bell has been making chili from grass-fed beef ground in-house since the early days of the restaurant, and it’s become a winter staple. This classic is thick and meaty, with a depth of flavor but not too much heat and a less expected but no less welcome ingredient – tender hominy. It’s not a fancy chili, which is probably what I like best about it. The cheddar and sour cream toppings are optional, but I would never turn them down. $6 cup, $12 bowl.
