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