Wagyu Beef Chili

wagyu beef chili

Wagyu Beef Chili is an awesomely delicious chili recipe made with tender Wagyu beef that melts in your mouth and is packed with flavor. This is one that you will want to keep handy at all times this soup and stew season!

It is perfect when eaten alone or paired with homemade cornbread. If you omit the beans, it even makes the perfect chili for hot dogs!

Wagyu Beef Chili
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Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Wagyu Beef Chili
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Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6 people 15 minutes
Cook Time
1 hour
Ingredients
Servings: people
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Instructions
  1. Preheat cast iron Dutch oven over medium heat. Add olive oil. Brown meat. Drain off fat from meat. We source our Wagyu ground beef from our local farmer's market from Winters Family Beef. http://wintersfamilybeef.com/
  2. Add onions, then tomatoes plus two cans of water. These are some of our favorite canned fire roasted tomatoes. https://www.muirglen.com/product/organic-fire-roasted-petite-diced-tomatoes-14-5oz/
  3. Stir in spices.
  4. Simmer for 30 minutes. Add beans. Stirring occasionally.
  5. Whisk together flour and warm water until smooth but pourable paste. Add to the simmering chili. Stir together well. Simmer 30 more minutes.
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Caldo de Pollo

Caldo de Pollo

Caldo de Pollo or Chicken soup with vegetables is always a wonderful way to make the tummy happy. There are a million gazillion ways to make chicken soup with vegetables out there. And I make chicken soup with vegetables about that many different ways too!  One thing is for sure, is…this particular recipe is filling and will make your heart and tummy happy. Happy Friday Y’all!!!

Caldo de Pollo
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Caldo de Pollo
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a large 8DOL Dutch Oven, add 1 tbsp. of coconut oil and heat on medium high heat. Add chicken. Stir until brown 5-7 minutes. Add tomato paste & spices, chili flake, oregano, sage, garlic, cumin, salt and pepper. Add onion, carrots, tomato, squash, potatoes. Stir until mixed well. Add chicken broth and water. Stir, cover, and allow to come to a boil. Turn down the heat to Low and simmer for 30 minutes or until the veggies are tender. Cooking slow and low is always the key to a great soup! Enjoy!
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