Wagyu Beef and Chorizo Pumpkin Chili

This Wagyu and Chorizo Pumpkin Chili is sure to add the umami whammy to any Chili Cook Off or Autumn Dinner. The earthy flavors of cumin and smoked paprika combined with farm-picked home-roasted pumpkins are enhanced by the hearty and buttery flavor of Cross Creek Ranch Full Blood Wagyu Beef.

Yield: 8 servings

Time: 2 hours

Ingredients

• 1 pound Cross Creek Ranch Full Blood Wagyu Ground Beef
• 1 pound pork chorizo
• 2 tablespoons olive oil
• 4 slices thick bacon, diced
• 1 Honeycrisp apple, diced
• 1 medium sweet onion, finely chopped
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon sweet smoked cumin
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic powder
• 3 cups pumpkin purée, preferably fresh roasted pumpkins
• 3 (16.5 ounce) cans unsweetened coconut milk
• 3 tablespoons of chopped cilantro

Cheese, roasted pumpkin seeds, avocado, Mexican crema, cilantro, spicy maple syrup, and crunchy onions for serving

Instructions

1. Preheat oven to 375F degrees
2. In a large Dutch oven over high heat, heat oil until shimmering, add bacon, sweet onion, and apple, sauté until onion is translucent.
3. Add salt, cumin, sweet smoked cumin, curry powder, garlic powder and cook until aromatic, 2 to 3 minutes
4. Reduce the heat to medium and add Cross Creek Ranch Full Blood Wagyu ground beef, and pork chorizo, stir occasionally until all meat has browned
5. Add pumpkin puree and simmer on low heat for 10 to 12 minutes, or mixture is heated all the way through
6. Stir in unsweetened coconut milk and chopped cilantro, mix well
7. Cover and place Dutch oven in preheated 375° oven and bake for 45 minutes