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American Wagyu Beef Chili

American Wagyu Beef Chili

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This American Wagyu chili recipe is a super-indulgent version of chili spiked with several different fresh and dried chilis. If you know a beef lover who likes spice, this is the stew to cook for them.
Course Main Course
Cuisine American
Dish Type chili
Seasonal winter
Ingredient Wagyu ground beef
Prep Time 30 minutes
Cook Time 2 hours
Servings 6 servings
Calories 291
Author Chef Rick Warkel

Ingredients

  • 2 dried ancho chiles
  • 1 cup water
  • 2 tbsp vegetable or canola oil
  • 2 lbs coarsely ground American Wagyu sirloin
  • 2 cups white onions medium dice
  • 1 tbsp garlic minced
  • 1 cup green bell pepper medium dice
  • 1 cup red bell pepper medium dice
  • 1 serrano chile cut into small dice
  • 1 poblano chile cut into small dice
  • 1 pasilla chile cut into small dice
  • 1 tbsp kosher salt plus more, to taste
  • 1 tbsp freshly ground black pepper plus more, to taste
  • 1 tbsp tomato paste
  • 2 tbsp Mexican or sweet oregano
  • 1 tsp cayenne pepper
  • 1 tbsp dark chili powder
  • 1 28 oz can crushed tomatoes
  • fresh cilantro for garnish rough chopped
  • sour cream for garnish
  • white onion for garnish finely chopped

Instructions

  • In a small bowl, soak the ancho chiles in the water until softened. Drain the chiles and reserve the soaking water. Chop the chiles.
  • In a large pot over medium-high heat, warm the vegetable oil. Add the ground sirloin and cook, stirring occasionally, until browned. Using a slotted spoon, transfer the meat to a bowl, leaving the fat in the pot.
  • Reduce the heat to low, add the onions and garlic and cook, stirring occasionally, until the onions are soft.
  • Add the green and red bell peppers and the ancho, serrano, poblano and pasilla chiles. Cook, stirring occasionally, for 5 minutes. Season with 1 tablespoon each salt and black pepper.
  • Stir in the tomato paste, then add the oregano, cayenne and chili power and cook, stirring occasionally, until fragrant, about 2 minutes.
  • Add the browned meat, crushed tomatoes and reserved soaking water. Cover and cook on very low heat, stirring occasionally, for 1 hour. Uncover and continue cooking until it reaches a nice "chili" consistency. Adjust the seasoning with salt and black pepper.
  • Ladle the chili into bowls and garnish with cilantro, sour cream and white onion.

Notes

For a truly sensational experience, pair the chili with Mutt Lynch mbf Zinfandel - Perotti Vineyard, Dry Creek Valley.

Nutrition

Calories: 291kcal | Carbohydrates: 13g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 1299mg | Potassium: 880mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2024IU | Vitamin C: 74mg | Calcium: 94mg | Iron: 4mg