Wagyu Texas Chili
Category
Dutch Oven
Author
Chef Mandy Tanner
Servings
8
Prep Time
20 minutes
Cook Time
2 hours 5 minutes
Texas Chili has many different versions but the one thing all of the recipes agree on is that there are no beans in Texas Chili. In this simplified recipe with commonly found dried spices, we use both Wagyu Ground Beef and Steak Cuts which gives the chili a hearty base and great textures. The fire roasted tomatoes add a nice smoky element. You may substitute all ground beef or all steak cuts with great results. Enjoy it topped with finely diced onions, and shredded cheese, or serve it over a baked potato, corn chips, or a hot dog. This chili had a moderate heat level. Reduce or increase the chipotles in adobo to your personal taste. (This recipe cooks in 2 hours 30 minutes, but can be simmered longer as desired, and may take longer to cook if doubled.)
Ingredients
Texas Chili Seasoning
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3 tablespoons chili powder
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1 tablespoon kosher salt
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1 tablespoon paprika
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1 tablespoon ground cumin
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1 tablespoon dried oregano
Texas Chili
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1 lb SRF Wagyu Ground Beef
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1 lb SRF Wagyu Steak Cuts, cut into bite-sized pieces
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1 tablespoon oil, for cooking
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2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper, divided
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1 large onion, diced, about 2 cups, (reserve any extra for serving)
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2 tablespoon minced garlic cloves, from 4-5 fresh cloves
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½ (7 oz) can chipotles in adobo, chopped (3-4 chipotle peppers and sauce)
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Texas Chili Seasoning (see above)
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1 (28 oz) can fire roasted tomatoes
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2 cups beef stock or broth
Directions
For the Texas Chili Seasoning; In a small bowl, combine the chili powder, salt, paprika, cumin and dried oregano.
For the Texas Chili; In a large Dutch oven with a lid available, heat 1 tablespoon of oil over medium heat. Add the Wagyu Ground Beef and season with 1 teaspoon of kosher salt, and ½ teaspoon of pepper. Cook, using a wooden spoon to break up any large clumps and stirring occasionally until browned, about 5 minutes. Transfer the beef to a bowl.
Add the Wagyu Steak Cuts to the Dutch oven, and season with the remaining 1 teaspoon of kosher salt and ½ teaspoon of pepper. Cook stirring occasionally until browned, 5-6 minutes. Transfer the browned Wagyu Steak Cuts to the bowl with the Wagyu Ground Beef.
Add the onions to the Dutch oven and cook for 2 minutes, stirring occasionally. Add the garlic and continue cooking for 1 minute until fragrant. Add in the chipotles in adobo and the Texas Chili Seasoning, and stir to combine. Cook for 20-30 seconds, stirring constantly to toast the spices. Add the can of fire roasted tomatoes and the juices, and the beef stock. Add the Wagyu Beef back to the Dutch oven and stir to combine.
Bring to a simmer, then reduce the heat and cover with a lid. Simmer, stirring every 20-30 minutes for at least 2 hours 30 minutes.
Serve warm. Enjoy!
Recipe Note
Meet Chef Mandy Tanner | Team SRF
Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.