Wagyu Beef Five-Way Chili
Wagyu Beef Five-Way Chili is the ultimate build-your-own, family-friendly meal. Whether you want spaghetti and chili (“two-way”) to spaghetti with all of the toppings (“five-way”) this dinner gives everyone choices. Another advantage of this meal is that all ingredients are easy to find at your local New Seasons Market.
Also known as Cincinnati Chili, this meal consists of five components starting from the plate up: spaghetti, Wagyu chili, chopped white onions, red beans, and sharp cheddar cheese. I use beautiful First Light grass-fed Wagyu beef from New Seasons Market. Why Wagyu beef and not regular beef? Wagyu beef has an incredible, rich, deep flavor that is beyond compare. It is so meaty that everyone should try it at least once. The beef is highly marbled too so the fat content is about 15%-20% which adds to the chili’s luscious mouthfeel.
Note: This recipe’s chili is different than chili con carne that most folks are used to making. It is thinner in consistency and has more in common with the spiced meat sauces used to top hot dogs in New York City. Poured on top of piping hot spaghetti and smothered with toppings, oh man, it’s a crowd pleaser!
This post is sponsored by New Seasons Market
Wagyu Beef Five-Way Chili
Serves 4-6 people
1 1/2 pounds First Light grass-fed Wagyu Beef
1 tbsp olive oil
1 medium white onion, finely chopped
2 tbsp tomato paste
3 tbsp chili powder
1 tbsp dried oregano
2 garlic cloves, minced
Salt and pepper
2 cups chicken broth
2 cups canned crushed tomatoes
2 tbsp cider vinegar
2 tbsp brown sugar
1 pound dried spaghetti, cooked and drained
1 small white onion, minced
1 can kidney beans, rinsed and drained
4 oz Tillamook Sharp cheddar cheese, grated
To make the chili:
Heat oil in large pot or Dutch oven over medium high heat until shimmering. Add Wagyu beef and stir to break up meat. Cook until meat is brown. Using a steel colander, drain fat from beef saving a bit of the fat. Place drained beef and fat in bowl and set aside.
In same pot, cook onions until soft and browned around the edges. Add tomato paste, chili powder, oregano, garlic, 1 tsp of salt, 1 tsp pepper, and cook until fragrant, about one minute. Stir in chicken broth, crushed tomato, vinegar, and sugar. Place reserved beef with a bit of the fat back into pot and stir. Bring to a boil, reduce heat to medium low, and simmer until chili is deep brown and slightly thickened, about 15 to 20 minutes.
Meanwhile, cook spaghetti according to package directions, chop onions, rinse and drain beans, and grate cheese.
Season chili with salt and pepper to taste and serve over cooked spaghetti with desired toppings: minced onion, kidney beans, and cheese.
Recipe inspired by Cook’s Country