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!
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/
Add onions, then tomatoes plus two cans of water.
These are some of our favorite canned fire roasted tomatoes.
Stir in spices.
Simmer for 30 minutes. Add beans. Stirring occasionally.
Whisk together flour and warm water until smooth but pourable paste. Add to the simmering chili. Stir together well. Simmer 30 more minutes.
Oh my goodness!!! You have got to try this, Y’all! This recipe is my very own creation and I promise that you will love this spin off of traditional lasagna. If you have made a homemade lasagna in the past, you will know that it has many steps but is always so worth the effort in the end. The goat cheese in the Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce makes this recipe super creamy and delicious!
Meaty Veggie Goat Cheese Lasagna Rolls with Cream Sauce
Wash and prepare carrots by peeling and cutting them into quartered sticks.
Place carrot sticks into pot and steam for about 5-7 minutes. Just until tender. Place to the side to cool.
In a large skillet, brown your meats. Add onion, spinach, basil, parsley. Cook until veggies are wilted. Remove from heat.
Part of making a gorgeous tasting Béchamel sauce is infusing flavor into milk. This can be done by adding the milk and cream into a medium size heavy saucepan. Warming on medium low heat. Add shallot, bay leaves, parsley, and peppercorns. Be careful to keep a watchful eye and not scorch the milk. Strain the milk of infusion ingredients and discard, reserving the milk for the béchamel sauce.
In a large heavy saucepan, melt butter, add flour. Whisk continuously while slowly adding the warmed infused milk. A more extensive explanation of making a wonderful béchamel can be found on many culinary websites. The Wikipedia link is below:
Now that you have made the sauce, add it into the skillet with the meat and veggie mixture. Stir until blended.
In a large glass bowl, blend together the filling ingredients until smooth.
Bring a large stock pot of water to a boil. Salt it like the sea...
Cook your lasagna noodles for about 2-3 minutes. Just until they are pliable enough to roll out. Lay them on a cutting board that has been lightly sprayed with cooking spray so that they do not stick to the surface while working with them (I used coconut oil spray).
Carefully, spread a thin layer of the filling ingredients on the lasagna noodle, add a few steamed carrot sticks, roll up and place seam side down, in a greased 9"x13" casserole dish. Continue this process until you have made all 10.
Pour the meat and veggie sauce mixture evenly over the top. Layer with sliced fresh mozzarella cheese and sprinkle with parmesan cheese.
Bake in a 350 degree oven for 1 hour or until the top is bubbling and browned.