Heat a large Dutch oven or pot over medium heat. Add wagyu beef and onion. Cook until ground beef is no longer pink and onions are tender, about 5 to 8 minutes. Drain; return to heat.
Fancy-up your chili by using ground wagyu beef.
Servings and Ingredients
|1||(1-lbs.) pkg. ground wagyu beef|
|½||large yellow onion, chopped|
|2||(15-oz.) cans Hy-Vee no-salt-added kidney beans, drained|
|2||(15-oz.) cans Hy-Vee chili beans in chili sauce, undrained|
|1||(14.5-oz.) can Hy-Vee no-salt-added diced tomatoes|
|1||(15-oz.) can Hy-Vee crushed tomatoes|
|1||(12-oz.) bottle dark beer|
|2 tbsp.||Hy-Vee chili powder|
|2 tbsp.||Hy-Vee ground cumin|
|2 tsp.||Hy-Vee Italian seasoning|
|1 tsp.||Hy-Vee garlic powder|
|Fresh tomatoes, diced|
|Hy-Vee sour cream|
|Green onions, sliced|
Things To Grab
- Dutch oven or large pot with lid
Add kidney beans, chili beans, diced tomatoes, crushed tomatoes, dark beer, chili powder, cumin, Italian seasoning, and garlic powder to Dutch oven. Bring to a simmer. Cover and cook for 30 minutes or until heated through, stirring occasionally.
Remove chili from heat and season, to taste, with salt and pepper. If desired, serve with diced tomatoes, sour cream, and green onions.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 65mg
- Sodium: 210mg
- Total Carbohydrates: 55g
- Protein: 33g
From the week of January 30, 2019