Serves a Crowd

Cincinnati Chili with Wagyu Ground Beef

August 13, 2021
0 Stars
Photo by Double8Cattle
  • Prep time 30 minutes
  • Cook time 2 hours 30 minutes
  • Serves 8
Author Notes

This hearty Cincinnati chili is made with tender Wagyu ground beef, onion, tomato, beef stock, spices, beans, spaghetti noodles, and sharp white cheddar cheese. Topped with some crunch oyster crackers, this delicious chili is a family favorite. Try this recipe today! —Double8Cattle

Ingredients
  • 1 1/2 pounds Double 8 Cattle Company Fullblood Wagyu Ground Beef
  • 3 tablespoons Grapeseed Oil
  • 1 Large Sweet Onion (small diced)
  • 1/2 ounce Unsweetened Chocolate
  • 3 Garlic Cloves (minced)
  • 2 cups Beef Stock
  • 24 ounces Tomato Puree
  • 4 ounces Tomato Paste
  • 1 1/2 tablespoons Chili Powder
  • 1 1/2 teaspoons Dried Oregano
  • 1 teaspoon Cinnamon
  • 1 teaspoon Cumin
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Cloves
  • 2 tablespoons Apple Cider Vinegar
  • 2 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 pound Spaghetti Noodles (cooked per package instructions)
  • 1/4 cup Olive Oil (for tossing cooked noodles)
  • 8 ounces Sharp White Cheddar Cheese (grated)
  • 10 ounces Canned Red Kidney Beans
  • 1 cup Sweet Onions (small diced)
  • 3 cups Oyster Crackers
In This Recipe
Directions
  1. Tools - Large Dutch Oven, Large Pot, Boxed Grater
  2. FIRST STEP Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE CHILI Heat a large Dutch oven over medium-high heat, and add in the grapeseed oil. Once the oil is hot, add in the Wagyu ground beef and diced sweet onion. Brown the beef and onions until the onions are translucent. Then, add the minced garlic. Cook the garlic for two minutes longer. Then, add in the unsweetened chocolate, beef stock, tomato puree, tomato paste, chili powder, dried oregano, cinnamon, cumin, allspice, and cloves. Cook on medium-high heat until the pot has come to a slow boil. Then, reduce the heat to low. Cook the chili uncovered and over low heat for 2 hours. Stir occasionally. Add in the apple cider vinegar and season to taste with kosher salt and black pepper.
  4. PREPARING THE NOODLES When the chili is about 20 minutes from being done, cook the noodles per package instructions. Once you’ve cooked and drained the noodles, toss them with some olive oil.
  5. FINAL STEPS Divide the cooked noodles between bowls. Then, divide the Cincinnati chili with Wagyu beef between the bowls. Top with cooked/canned kidney beans, grated cheese, diced onions, and oyster crackers. Serve immediately, and enjoy!

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