Source: Tony Baker, Montrio Bistro

Ingredients

The Chili:
3 pound ground beef
1 each Yellow Onion chopped
16 fluid ounce Beef broth
1 tablespoon garlic chopped
2 tablespoon tomato paste
3 each Tomatoes diced
2 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon black pepper fresh ground
4 tablespoon California chili powder
1 teaspoon cumin toasted and ground
To Finish:
1/4 teaspoon kosher salt 1 each lime juiced

The Rest:
6 Large Ocean Mist Farms Artichokes Cooked
(See Video: How to Cook Artichokes for a variety of cooking methods)
1 ½ pound brie cheese
2 tablespoon Cilantro fresh chopped

Directions

The Chili:
In a large skillet on high heat brown the ground beef, cook until browned and crumbly, drain excess fat.
Place Onions, Garlic, Tomatoes and the spices into a heavy pot or crock and sweat using a little of the beef fat.
Add back the ground beef. Add the Tomato paste and broth. Cover and cook on low for 2.5 hours
Skim excess fat from the top using a ladle and discard.
Taste and season with kosher salt and fresh squeezed lime juice

The Rest:
Cut the Artichokes in half and remove the “fuzzy choke”.
Pre-heat your oven to 375 degrees.
I like to pop the chokes on the grill face down and get a little char and smokey flavor into the choke, however it is not required and you can skip this step if you desire.
In a large oven proof dish spoon generous amounts of the warmed chili into the centers of the Artichokes.
Slice the brie and lay on top of the chili. Pop the dish into the oven and bake for 15 minutes or until the brie is molten.
Add chopped Cilantro and enjoy.
Pull the leaves and use to scoop up the delicious cheesy chili, absolutely grubbing!