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Cincinnati Chili with Wagyu Ground Beef
Prep Time: 30 Minutes
Cook Time: 2 1/2 Hours
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE CHILI
Heat a large Dutch oven over medium-high heat, and add in the grapeseed oil.
Once the oil is hot, add in the Wagyu ground beef and diced sweet onion.
Brown the beef and onions until the onions are translucent.
Then, add the minced garlic. Cook the garlic for two minutes longer.
Then, add in the unsweetened chocolate, beef stock, tomato puree, tomato paste, chili powder, dried oregano, cinnamon, cumin, allspice, and cloves.
Cook on medium-high heat until the pot has come to a slow boil.
Then, reduce the heat to low.
Cook the chili uncovered and over low heat for 2 hours. Stir occasionally.
Add in the apple cider vinegar and season to taste with kosher salt and black pepper.
PREPARING THE NOODLES
When the chili is about 20 minutes from being done, cook the noodles per package instructions.
Once you’ve cooked and drained the noodles, toss them with some olive oil.
Divide the cooked noodles between bowls.
Then, divide the Cincinnati chili with Wagyu beef between the bowls.
Top with cooked/canned kidney beans, grated cheese, diced onions, and oyster crackers.
Serve immediately, and enjoy!
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