Ingredients
For the Chili
-3 tablespoons olive oil
-1 medium yellow onion -diced
-1 pound of Beef – 70% ground A5 Japanese Wagyu and 30% ground SkirtSteak
-2½ tablespoons Fresh Chili Paste
-2 tablespoons ground cumin
-2 tablespoons granulated sugar
-2½ tablespoons tomato paste
-6 Garlic Cloves
-Salt and Pepper to taste
-1tbsp Smoked Paprika and 1 tbsp regular paprika
-1½ cups beef broth
-6 Tomatoes
-8 oz. Red Kidney Beans, 8 oz. Northern Beans
-2 tbsp Red Wine (Merlot)
For the Chili Paste
-3 Fresno Chilis
-1 Jalapeno Pepper
-1 Serrano Pepper
-2 Garlic Cloves
-½ Shallot
-1 tbsp Water
-1 tbsp Red Wine Vinegar
Directions
For the Chili Paste
1. Cut up Fresno Chilis, Jalapeno Peppers, and Serrano Peppers. Add to blender along with Olive Oil and Water – blend until smooth.
2. Add mixture to pan and saute for 10 minutes, then add 1 tbsp of Red Wine Vinegar, let saute for additional 10 min – stirring constantly to avoid burning.
For the Chili
1. Cut up your Onions and Garlic. Add Olive Oil to a dutch oven or pot, once heated, add onions. Saute Onions for about 5 minutes, then add the minced Garlic.
2. Once the Onions become fragrant, add in the beef. Chop up the Beef to your own size preference.
3. Once the Beef starts to develop a little bit of color, after about 5 minutes or so, add in the Chili Paste, along with the rest of the seasonings – Salt, Pepper, Cumin, Brown Sugar, Smoked/Regular Paprika. Give it a good stir.
4. Add in the Red Wine and Beef Broth, continue to mix.
Crush Tomatoes by hand making sure all of the juice makes it in the pot.
5. Add in Red Kidney and Northern Beans. Taste what you have so far and making any adjustments if need be.
6. Simmer on low heat for 1 hour. Once the chili reaches the consistency of your preference, take off burner, and it’s time to bowl.
7. Top with freshly chopped Green Onions, Avocado, Sour Cream, and FRESHLY grated Cheddar Cheese.
8. Enjoy!
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