One Pot Wagyu Chili

• Difficulty: College 101 / Wagyu Series: no. 1 /

• Time Donation: Total 5 hours and 55 min, 20 min prep, 4 hours and 45 min process (2 hours and 30 min inactive time), 20 min cleanup

• Yield: a lot... about 5550 ml (about 5 quarts)

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Rich. Complex. Fibrous.

ESSENTIAL GEAR:

• a really sharp chef knife

• wooden cutting board

• 5.7L (6qt) stainless steel stock pot

• precision digital gram scale (accuracy 0.1g)

• stainless steel colander

• stainless steel ladle

• bamboo spatula

SUFFICIENT GEAR

• a sharp knife

• a cutting board

• 5.7L (6qt) pot

• a lot of measuring stuff

• colander

• ladle or big spoon

• spatula

MISE EN PLACE

INGREDIENTS:

• 340g ground beef (3/4 lbs)

• 225g Wagyu, cut into small pieces (1/2 lb)

*SUBSTITUTE: If Wagyu is unavailable, any ribeye or tenderloin will suffice. Ground beef can also be used.

• (2) stalks of celery

• (2) red bell peppers

• (4) medium onions

• (4) garlic cloves, rough chopped

  
  

• (1) 16 oz can of light red kidney beans, drained

• (1) 16 oz can of dark red kidney beans, drained

• (1) 16 oz can of pinto beans

• (1) 14ish oz can crushed tomatoes

• (2) 14ish oz cans of diced tomatoes

• (1) 16 oz can of dark beer

• 10g Worcestershire sauce (1 Tbsp)

• 30g chili powder (5 Tbsp)

• 2.5g dried oregano (1 Tbsp)

• 3.5g garlic powder (1/2 Tbsp)

• 2.5g cumin (1/2 Tbsp)

• 36g brown sugar 4 Tbsp

• 2.5g fresh ground black pepper (1 tsp)

• 4g sea salt (3/4 tsp)

Optional

• 10 sprigs fresh cilantro tops, chopped

• 4 sweet green peppers, chopped

• 1.5g ground coriander (1 tsp)

• 2.5g smoked paprika (1 tsp)

• 20g lime juice (1/2 lime, juiced)

• 11 g cocoa powder (2 Tbsp)

• 5g liquid smoke (1/2 Tbsp)

• salt, along the way, and to taste

• good olive oil

PROCESS

1. Saute all of the beef and vegetables until cooked. Then add all of the remaining ingredients and simmer for 3 hours on very low heat.

OR follow exactly what we do below...

1. Add enough olive oil to cover the bottom of the pot. Chop one onion and add it to the pot. Stir to coat the onion in oil. Top the onion with the ground beef. Add the 4g salt, 2.5g pepper, and 10g of Worcestershire sauce to the top of the beef. Saute over medium heat, shaking the pan often to prevent burning, allowing the onions to steam the ground beef until slightly brown. Then chop the beef and mix.

2. Cook until the beef is almost done, then add the garlic and cilantro. Sauté until the onions are translucent and the beef is cooked though. Transfer this mixture to a strainer, ensuring to completely empty the pan of everything. Oil left behind is desired.

3. Press the oil out from the beef if you want to feel healthier.

4. Add the chopped Wagyu to the same pot and add a pinch of salt. Sauté over medium low heat until just cooked, so that the fat renders. Add to the strainer, on top of the beef mixture, and cover to prevent from drying.

5. Chop the celery, reserving the leafy tops. Add the celery, olive oil, and some salt to the same pot. Sauté over medium heat.

6. While the celery cooks, chop the red peppers, and add to the pot. Continue to saute over medium heat.

7. While the celery and red pepper cooks, chop the onions. Add the onions, more olive oil, and more salt. Reduce to medium-low heat and saute until almost translucent, stirring often.

8. Finely chop the celery tops and add to pot. If using sweet or spicy peppers, chop and add them as well.

9. Continue to sauté for about 10 minutes, stirring frequently. At this point, much of the water will have been drawn out from the vegetables and evaporated. The onions will begin to caramelize. Allow this to happen, while stirring.

10. When a desired amount of fond (browned bits of food that stick to the bottom of a pan) has formed, deglaze the pan with some of the beer. Deglaze the sides of the pan if fond has formed there, as well. Add the remaining beer and bring to a simmer.

11. Simmer for 5 minutes.

12. Add the tomatoes and spices. Stir to combine.

13. Add the beans. Stir to combine.

14. Add the meat mixture, stir to combine.

15. Bring the chili to a simmer. Turn off the heat and cover. Wait 30 minutes, then bring the chili back to a simmer and turn off the heat and cover. Repeat that 4 more times. This allows the chili to stay very warm, encouraging the flavors to meld, but prevents burning on the bottom of the pan.

16. Serve with toppings of your choice; Schmickles Pickled Red Onions, The OCDC Hot Sauce, and cheese are recommended.

FEATURED INGREDIENTS (optional)

• Japanese Wagyu

• local celery

• local onions

• local, organic cilantro

• cumin seed from Otaki Herb Garden

STORYTIME

This is an upgraded version of Not Texas Chili. We like this chili better. We've been making it for about one year now. It's a greater recipe. Wagyu Dance!

*NOTE: The Wagyu Dance is similar to the Safety Dance, but reserved for when enjoying Wagyu.

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