Serve up a hearty bowl of chili made from assorted American Wagyu steak cuts. Chili is traditionally made with a flavorful, but tough cut like bottom round and is slow cooked all day to make it tender. Since we're starting with high quality pieces, the cook time is greatly reduced and the eating experience is off the charts. This is an all beef recipe. If you must have beans, feel free to add them.
This recipe has a nice level of spice, so it's perfect for on a cold winter day with glowing embers in the fireplace or while you're watching the big game.
Heat oil in a large dutch oven over medium heat. Add chopped onion and saute for 5 minutes.
Turn heat up to medium high and add steak cuts. Sear on all sides to get a nice caramelize layer of flavor.
Reduce heat to medium. Add chili powder, paprika, chili flake and cumin. Stir to coat the steak cuts.
Add beef stock, crushed tomatoes, tomato paste and sugar. Stir to combine ingredients. When the pot starts to bubble, cover and reduce heat to medium low. Allow to simmer for 1.5 to 2 hours to allow flavors to mingle and blend.
Serve with the toppings of your choice.
1.5 to 2 hours
Chop and assemble any or all of the toppings listed here. Feel free to add your own.