Wagyu Chili with Pumpkin and Smoked Paprika

As the leaves fall and the air turns crisp, there's nothing quite like a warm bowl of chili to chase away the chill. This Wagyu chili is a game-changer for Thanksgiving or Christmas dinner table. The hearty combination of tender Wagyu beef, earthy pumpkin, and smoky paprika creates a symphony of flavors that will warm you from the inside out. Serve it with crusty bread or cornbread for dipping, and watch it disappear in a flash.

Yields: 8 servings Prep time: 20 minutes Cook time: 1 hour 30 minutes

Wagyu Chili Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound KC Cattle Company Wagyu Ground Beef
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can pumpkin puree
• 1 (28 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup beef broth
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add ground Wagyu beef and cook until browned, breaking it up with a spoon. Drain off any excess fat.
3. Stir in chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Cook for 1 minute more, stirring constantly.
4. Add pumpkin puree, diced tomatoes, black beans, kidney beans, and beef broth. Bring to a simmer, then reduce heat to low and cover.
5. Simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
6. Season with salt and pepper to taste.
7. Serve hot with your favorite toppings, such as sour cream, shredded cheese, and chopped cilantro.

This KC Cattle Company Wagyu chili is a delicious and satisfying meal that's perfect for a chilly fall day. The addition of pumpkin and smoked paprika gives it a unique, hearty, and flavorful twist. Enjoy!