Ranch Chili with Wagyu Ground Beef | Wagyu Beef Recipe
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Ranch Chili with Ground Wagyu
Chili is a mainstay at the Ranch, especially in Fall and Winter. We make Chili Con Carne with brisket or short ribs, Chili Colorado, Texas Chili, and this favorite Ranch Chili. Our Ranch Chili packed with Ground Wagyu, pinto beans, hatch chilis and tomatoes canned straight from the garden. We use local ingredients whenever we can to work with not against the natural Wagyu flavors. Ranch Chili begins with dry pinto beans that are cooked low and slow adding the Ground Wagyu at the end of the cooking to retain that perfect savor.
Yield: 12 Servings
Time:
Prep – 20 Minutes
Cook – 4 Hours
Ingredients
Instructions
- Preheat the oven to 325.
- Sauté onion, red bell pepper, garlic, and Hatch chilis in olive oil until the onion is translucent.
- In a large Dutch oven place the pinto beans, salt, pepper, and sautéed vegetables. Add beef bone broth until the beans are covered by 1 inch of liquid. Cover and bake for 90 minutes (peek at the beans every 30 minutes to make sure the beans are not drying out.) Check the doneness and cook for another 15-20 minutes if needed. If you notice the beans begin to dry out, add more broth/stock or water in 1/2 cup increments.
- Pull beans out of the oven, lower heat to 250 degrees. Add canned tomatoes, salsa, chili powder, ground cumin, oregano, and tomato paste. Mix ingredients well and then lay three ancho chilies on top of the beans, do not stir, just lay them on top of the beans. Return to the oven and cook for 30 minutes in the 250° oven.
- Brown the ground Wagyu seasoning lightly with salt and pepper.
- Once the beans have cooked for 30 minutes take them out of the oven, remove the three-ancho chilis.
- Mix the ground wagyu into the beans and then stir in the Masa Harina. Make sure all ingredients are mixed well, then place back in the oven for 30 minutes.
- Remove from the oven and let stand for 15 minutes allowing all flavors to meld, then serve with your favorite toppings.
Serve with toppings like diced chilis, diced onions, olives, pickled jalapeño, shredded cheese, sour cream, Fritos, and salsa or serve over our Brisket Tamale with lots of cheese.
Ranch Chili with Wagyu Ground Beef
Category
Main Course
Cuisine
American
Author:
Cross Creek Ranch Premium Meats
Servings
12
Prep Time
20 minutes
Cook Time
4 hours
Calories
430
A hearty fall and winter chili built on Full Blood Ground Wagyu, slow-cooked pinto beans, roasted hatch chilis, and garden tomatoes. The beans simmer low and slow before the rich Wagyu is folded in at the end.
Ingredients
For the Beans
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 sweet onion, diced
- 6 cloves garlic, chopped or minced
- 1/3 cup roasted hatch chilis, diced
- 1 pound dry pinto beans
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 32 oz beef stock or bone broth (plus extra as needed)
For the Chili Base
- 1 quart canned tomatoes
- 1 pint homemade or store-bought salsa
- 3 tablespoons chili powder (not hot)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 large can tomato paste
- 3 ancho chilis packed in sauce
- 1 tablespoon sauce from the canned ancho chilis
To Finish
- 2 pounds Cross Creek Ranch Full Blood Ground Wagyu
- 1 teaspoon salt (for browning the beef)
- 1/4 cup masa harina
Directions
Preheat the oven to 325°F.
In a skillet, saute the onion, red bell pepper, garlic, and hatch chilis in the olive oil until the onion is translucent.
Place the dry pinto beans, 1 teaspoon salt, black pepper, and the sauteed vegetables in a large Dutch oven. Add beef broth until the beans are covered by 1 inch.
Cover and bake for 90 minutes, checking every 30 minutes. Cook an additional 15–20 minutes if needed, adding more broth in 1/2 cup increments any time the beans threaten to dry out.
Remove the beans from the oven and lower the heat to 250°F. Stir in the canned tomatoes, salsa, chili powder, cumin, oregano, and tomato paste until well combined.
Lay the three ancho chilis on top without stirring them in. Return the Dutch oven to the oven for 30 minutes.
Meanwhile, brown the Full Blood Ground Wagyu in a skillet, seasoning lightly with salt and pepper.
Remove the beans from the oven and take out the ancho chilis.
Mix the browned Wagyu into the beans, then stir in the masa harina until fully incorporated. Return to the oven for 30 minutes to thicken.
Remove from the oven and let stand 15 minutes before serving. Top as desired with diced chilis, onions, olives, pickled jalapenos, shredded cheese, sour cream, Fritos, and salsa.
Recipe Note
Local ingredients like garden-canned tomatoes and roasted hatch chilis complement the Wagyu's natural flavor. Cook the beans low and slow and add the ground Wagyu only at the end so it stays tender. Delicious served over a brisket tamale with cheese. Nutrition information is an estimate.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 430
- Fat
- 24 grams
- 31%
- Saturated Fat
- 9 grams
- 45%
- Trans Fat
- 0 grams
- 0%
- Cholesterol
- 65 milligrams
- 22%
- Sodium
- 620 milligrams
- 27%
- Carbs
- 28 grams
- 10%
- Sugar
- 6 grams
- 7%
- Protein
- 22 grams
- 44%
