In the Kitchen with SadGirl

With the SoCal surf-pop group in the midst of celebrating a decade of existence, Misha Lindes walks us through his recipe for his world-famous chili.
In the Kitchen

In the Kitchen with SadGirl

With the SoCal surf-pop group in the midst of celebrating a decade of existence, Misha Lindes walks us through his recipe for his world-famous chili.

Words: FLOOD Staff

November 15, 2023

This year, SadGirl are celebrating a decade together as a band, looking back on their trajectory from their DIY roots to, well, their continued DIY-minded ethos all these years later even after their refreshing riffs on surf rock have extended far beyond their local LA scene. With that in mind, rather than planning an elaborate world tour to honor the milestone, they’ve been playing a string of dates in and around their native Southern California alongside the bands they’ve met along the way and featuring unique merch items at each stop on the mini-tour. The SadWorld tour wraps up with their finale this Sunday at The Novo in Downtown LA with Together Pangea, Brainstory, Slater, and Yungatita taking the stage alongside them.

But SadGirl’s aforementioned refreshing take on surf rock isn’t the only thing world-famous about the band. Before their show this weekend, vocalist Misha Lindes gave us an exclusive look at how he preps his world-famous chili in the latest installment of our new “In the Kitchen” video series wherein musicians walk us through their favorite recipes. Just as we’re all shifting into soup mode, check out Lindes’ thorough walkthrough of the recipe—soundtracked by SadGirl’s “Hazelnut Coffee”—below. You can also find tickets for their upcoming LA show here.

Misha’s World Famous Chili Recipe:


Dried Chile for paste ( this makes way more than you need for the recipe but you can freeze it for future dishes !! )
3 ancho
1 guajillo
3 morita
2 pasilla
2 arbol
1 jalapeño
1 large white onion
3 cloves garlic
1 carton of chicken stock
1 tablespoon maggi sauce
2 teaspoons paprika
4 cloves
2 bay leaves
2 teaspoons cumin
2 pound of chuck
1 pound of short rib
1 can of Sapporo (to taste)
1 can of corn
2 cans of beans
1 can of diced tomatoes
Cilantro (to taste)
Cotija cheese (to taste)
Cornbread mix if you dare


Roast and then blend chiles with chicken stock to make chili paste. This will make pleeenttty of chili paste, much more than you need for this recipe so you can freeze the remainder for future dishes. Also I really encourage experimenting with different chile and different quantities to get the flavor you like!
Heat up and season stock with spices to taste and about two table spoons of chile paste. This is totally up to your preference. Some people love a lot of cumin, some people don’t 🤷‍♂️.

Then in the bottom of your pressure cooker or a separate heavy bottom pot, sear one side of your meat until it has a nice golden brown crust and then remove from pot and set aside. Dice your onion and garlic and then add into the pot to cook and caramelize in the meat drippings. Then slowly add in your seasoned stock from earlier. Add in some beer to taste.

Cut up your meat into nice sized chunks. Once you have your onion and stock cooked up together you can start adding it in to the pot. If you’re using a pressure cooker, cook for about 45 minutes once it’s reached pressure. For a heavy bottom pot you can cook slowly for a few hours throughout the day to get the meat super tender

Once your meat is cooked you can add in your canned corn, beans and diced tomatoes.

Cook cornbread following recipe in box (boxed corn bread mix is somehow the best!).
Use remaining chopped onion, fresh cilantro and Cotija cheese to season to taste

Serve with cornbread and enjoy !!!