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Holy Grail Smoke-Roasted Wagyu Chili



Holy Grail Smoke-Roasted Wagyu Chili

Recipe Notes

  • Yield: 6 to 8
  • Method: Direct/indirect grilling


For the chili

  • 2 pounds Holy Grail Tajima American Wagyu ground beef, thawed if frozen
  • 1 poblano pepper
  • 1 large onion, unpeeled, cut through the stem into quarters
  • 2 large cloves garlic, peeled and finely chopped
  • 1/3 cup pure chile powder, such as ancho
  • 1 tablespoon ground cumin, or more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon ground cinnamon
  • 1 quart beef stock, plus more if needed
  • 1 8-ounce can tomato sauce
  • 2 15.5-ounce cans pinto beans, drained and rinsed
  • 2 15.5-ounce cans kidney beans, drained and rinsed
  • 1 tablespoon brown sugar, or more to taste
  • 1 ounce bittersweet chocolate (optional)
  • Coarse salt (kosher or sea), to taste

For serving

  • Chopped white or sliced green onions
  • Grated cheese
  • Chopped fresh cilantro
  • Diced avocado
  • Sour cream
  • Tortilla chips
  • Hot sauce
  • Sliced fresh or pickled jalapeños

You’ll also need:

  • 1-1/2 cups hardwood smoking chips (optional); a Dutch oven; a long-handled wooden spoon

Recipe Steps

1: Set up your grill for direct grilling and heat to high.

2: If working over charcoal, place the poblano pepper and onion quarters directly on the coals, turning with tongs, until the skins on the poblano and onions are blistered or charred, 5 to 6 minutes. (If working on a gas grill, brush and oil the grill grate and heat to high. Grill the vegetables, turning with tongs, as described above.) Transfer the poblano and onion wedges to a cutting board and let cool until comfortable to handle.

3: Using a paring knife, scrape the burnt skin off the poblano. Stem the peppers, then remove the seeds and ribs. Dice. Stem the charred onion wedges, remove any really charred areas (such as the outer layer), then dice. Set aside.

4: In a small bowl, combine the chile powder, cumin, black pepper, paprika, oregano, and cinnamon. Reserve.

5: Place a cast iron Dutch oven on the grill grate directly over the coals and allow it to heat for 3 to 5 minutes. Add the Tajima American Wagyu ground beef and brown it, breaking up the meat with a long-handled wooden spoon. If desired, remove some of the rendered fat—but not too much, as fat adds flavor. Add the diced poblano and onion, followed by the garlic and spice mixture. Stir to combine. The spices should begin to release their fragrance.

6: Add the beef stock and tomato sauce. Meanwhile, add the smoking chips to the coals or to your gas grill’s smoker box, if using. Alternatively, enclose the chips in a foil pouch and poke holes in it with a skewer or fork so the smoke can escape. Lay the pouch directly on the coals or on the grill grate. Replace as needed.

7: Maintain sufficient heat (medium) for the chili to simmer. If working over charcoal, you’ll want to move the Dutch oven to the side of the coals, replacing the fuel as necessary; if working on a gas grill, reduce the heat to medium. Stir the chili often.

8: After 30 to 40 minutes, stir in the pinto and kidney beans as well as the brown sugar and chocolate, if using. (IChocolate adds depth of flavor.) If the chili seems too thick, add additional beef stock, 1/2 cup at a time. (Note: If the chili seems too liquid ,mash an additional cup of beans and add to the chili.) Continue to simmer the chili for an additional 15 minutes. Add salt to taste. Adjust the seasonings as necessary, adding more chili powder, cumin, brown sugar, etc., to your taste.

9: You can serve the chili now or let the flavors develop for a few hours—or even 3 to 4 days—covered in the refrigerator. (Let the chili cool completely before placing it in the refrigerator.) It freezes well, too. Reheat over medium heat. Serve with any or all off the accompaniments listed above.