8232 Mission, Prairie Village | 913-948-6900
You won't find a snazzier presentation of this dish anywhere else in the city. In fact, you may not even know that you want a snazzy chili until you've had Urban Table's. Then everything else suddenly tastes south of Hormel. Chef Brad Gilmore's meaty creation is easy to eat but is labor-intensive to make. "It takes at least three hours to cook the ingredients, starting with veal stock, masa flour and a great mole paste," Gilmore says. "Then we add the cubed chuck roast and smoked bacon and simmer it with bacon, onion and garlic for a long time." It goes from kitchen to table in a cast-iron pot with chopped tomatoes, sour cream and jalapeño peppers on the side. No cheese, though — that's too fancy, Gilmore says: "A little sour cream is just right."
