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Game Day Chili with Wagyu Beef

Game Day Chili with Wagyu Beef

Prep Time: 20 Minutes
Cook Time: 60-90 Minutes
Servings: 8
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

  • 3 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 2 TBSP Butter
  • 2 Sweet Onions (diced)
  • 2 Green Bell Peppers (seeded, diced)
  • 4 Garlic Cloves (minced)
  • 2 Jalapenos (seeded, diced)
  • 3 TBSP Chili Powder
  • 2 1/2 TBSP Cumin
  • 1 TBSP Salt
  • 1 TSP Black Pepper
  • 1 CUP Dark Beer
  • 1 CAN (29 OZ) Tomato Sauce
  • 1 CAN (29 OZ) Petite Diced Tomatoes
  • 1 CAN (15 OZ) Dark Red Kidney Beans (drained, rinsed)
  • 1 CAN (15 OZ) Black Beans (drained, rinsed)
Toppings
  • 2 CUP Shredded Cheddar Cheese
  • 1 CUP Sour Cream
  • 1/2 CUP Parsley (chopped)
  • 1 PACKAGE Oyster Crackers

            Tools

            • Cast Iron Dutch Oven
            • Propane Burner with Propane (can also use stovetop)
            • Grill
            • Wooden Spoon
            • Ladle

            FIRST STEP

            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

            Place a large Dutch oven on a propane burner over medium-high heat.

            NOTE: You can also use your stovetop to prepare the chili.

            Once the Dutch oven is hot, add the butter.

            When the butter begins to melt, add the diced onions and seeded and diced green bell peppers.

            Saute until tender.

            Once the onions are translucent, add the minced garlic and seeded and diced jalapenos to the Dutch oven.

            Cook until fragrant.

            Preheat your grill to 225°F.

            Next, add the Wagyu ground beef, chili powder, cumin, salt, and black pepper to the Dutch oven

            Cook, while breaking up the beef and stirring, until the meat is thoroughly cooked and brown on all sides.

            Once the Wagyu ground beef is cooked through, pour in the dark beer. Scrape up any browned bits off of the bottom.

            Cook for 2-3 minutes.

            Pour in the tomato sauce, petite diced tomatoes, kidney beans, and black beans.

            Mix until all of the ingredients are evenly dispersed.

            Then, turn off the propane burner, and transfer the Dutch oven to the preheated grill (this will infuse a smoky flavor).

            FINAL STEPS

            Allow the chili to cook, while partially covered, on the grill for at least 30 minutes (up to an hour).

            Once the desired consistency has been reached, remove the Dutch oven from the heat. Turn off the grill.

            Ladle the chili into individual bowls.

            Top each bowl of chili with desired toppings (sour cream, shredded cheddar cheese, chopped parsley, and crackers).

            Serve, and enjoy!


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