Ranch Chili with Wagyu Ground Beef | Wagyu Beef Recipe – Cross Creek Ranch
The chili we make at the ranch every fall and winter: Wagyu ground beef, slow-cooked pinto beans, Hatch chiles and tomatoes. Makes 12 servings.
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Ingredients
- 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)
- 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
- 2 pounds Cross Creek Ranch Full Blood Ground Wagyu
- 1 teaspoon salt (for browning the beef)
- 1/4 cup masa harina
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