American Wagyu All Beef Chili
Category
Butcher’s Cuts
Servings
4 to 6
Prep Time
30 minutes
Cook Time
2 hours
Serve up a hearty bowl of chili made from assorted American
Wagyu steak cuts. Chili is traditionally made with a flavorful, but tough cut
like bottom round and is slow cooked all day to make it tender. Since we're
starting with high quality pieces, the cook time is greatly reduced, and the
eating experience is off the charts. This is an all-beef recipe. If you must
have beans, feel free to add them.
This recipe has a nice level of spice, so it's perfect for on a cold winter day with glowing embers in the fireplace or while you're watching the big game.
Author:Snake River Farms
Ingredients
-
2 packages American Wagyu Black® steak cuts
- 3 tablespoons canola or other vegetable oil
- 2 tablespoons good quality chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 medium onion, chopped
- 1 teaspoon dried chili flakes
- 2 cups beef stock (homemade or Better than Bouillon)
- 1 (28 ounce) can crushed tomatoes
- 4 ounces tomato paste
- 1 tablespoon brown sugar
- Diced green, red and yellow peppers
- Chopped green onions
- Sour cream
- Cooked and crumbled Snake River Farms Kurobuta bacon
- Tortilla chips
- Chopped spinach
Toppings
Directions
- Thaw steak cuts, remove from package and drain.
- Heat oil in a large Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes.
- Turn heat up to medium high and add steak cuts. Sear on all sides to get a nice caramelize layer of flavor.
- Reduce heat to medium. Add chili powder, paprika, chili flake and cumin. Stir to coat the steak cuts.
- Add beef stock, crushed tomatoes, tomato paste and sugar. Stir to combine ingredients. When the pot starts to bubble, cover, and reduce heat to medium low. Allow to simmer for 1.5 to 2 hours to allow flavors to mingle and blend. Serve with the toppings of your choice.
Toppings
Chop and assemble any or all of the toppings listed here. Feel free to add your own.