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Wagyu Beef Chile Colorado

Fullblood Wagyu Beef Chile Colorado

Prep Time: 90 Minutes
Cook Time: 5 Hours
Servings: 4
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
  • 1/4 CUP Flour
  • 1 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 3 TBSP Grapeseed Oil
  • 6 CUP Beef Stock (divided)
  • 2 Large Yellow Onions (1 onion large diced, 1 onion julienned)
  • 4 Guajillo Chiles (stems removed and seeded)
  • 2 Ancho Chiles (stems removed and seeded)
  • 3 Arbol Chiles (stems removed)
  • 1 TBSP Dried Oregano
  • 1 TSP Ground Cumin
  • 1 TSP Ground Coriander
  • 3 Garlic Cloves (smashed)
  • 2 Bay Leaves
Pickled Fruits and Vegetables
  • 1 Red Onion (julienned)
  • 3 Garlic Cloves (smashed)
  • 1-2 Large Jalapenos (cut into 1/4 inch thick coins)
  • 1 CUP Radishes (rinsed and sliced thin)
  • 1 CUP Apple Cider Vinegar
  • 1 CUP White Vinegar
  • 2 CUP Water
  • 1/2 CUP Sugar
  • 1/4 CUP Kosher Salt
  • 1 BUNCH Fresh Cilantro
For Serving
  • 1 PACKAGE Flour or Corn Tortillas (warmed)


          • Large Dutch Oven
          • Container with Lid
          • Medium Bowl
          • Wooden Spatula

          FIRST STEP

          Take the Fullblood Wagyu beef for stewing out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


          Place the julienned red onion, smashed garlic, jalapeno “coins”, and sliced radishes in a large container (that has a lid).

          In a small pot, heat the apple cider vinegar, white vinegar, kosher salt, sugar, and water until boiling. This is your brine.

          Pour the hot brine over the fruits and vegetables in the container.

          Place a lid on the container, and place it in the refrigerator for 1 hour to chill.

          NOTE: The pickled fruits and vegetables can be made in advance and kept in the refrigerator for up to one week.


          In your large Dutch oven, add in the guajillo chiles, ancho chiles, arbol chiles, diced onion (the julienned onion will be used later), and smashed garlic.

          Cover the chiles, onions, and garlic with 2 cups of beef stock, and bring everything to a boil.

          Remove the Dutch oven from the heat, and let it sit for 1 hour.

          Transfer the ingredients (from the Dutch oven) to a blender. Puree until smooth, and then reserve.

          Heat your Dutch oven on medium-high heat, and add in the grapeseed oil.

          In a medium bowl, mix together the Fullblood Wagyu beef for stewing, flour, kosher salt, and freshly ground black pepper.

          Once the oil is hot, add in the seasoned Wagyu beef.

          Sear the beef for around 6 minutes or until the beef is browned on all sides.

          Add in the julienned onions and remainder of the beef stock (4 cups).

          Heat everything while scraping the bottom of the pot to get up any of the caramelized bits.

          Reduce the beef stock by half.

          Then, add in the pureed chile mixture (that you previously prepared), ground coriander, ground cumin, dried oregano, and bay leaves.

          Stir to combine.

          Heat everything up to a simmer. Then, reduce the heat to low.

          Cook the Wagyu beef chile colorado on low heat with the lid partially on for 3-4 hours.

          FINAL STEPS

          After the chile colorado has cooked, discard the bay leaves.

          Divide the Wagyu beef chile colorado between four bowls.

          Garnish with fresh cilantro.

          Serve the dish with warmed flour or corn tortillas and the pickled fruits and vegetables.


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