Wagyu Chili Meat

Directions

• Drain and rinse the kidney beans until clean. Mince the onions and jalapenos and use gloves for the jalapenos please. Jalapeno eye hurts a lot. In a large stock pot, cook the ground beef until it is thoroughly cooked and brown. Drain the excess fat using a colander and clean the bottom of the stock pot. Reheat the pot, leaving the meat in a colande to drain and add the oil. When the oil begins to smoke, add the onions. Once the onions have seared and turned a nice dark chestnut brown, add all the remaining ingredients EXCEPT the kidney beans. They can wait a few. Stir the pot until all the ingredients have come together. Allow the chili to come to a high simmer and turn it down to a low one. Slight bubbles coming up from around the edges and the middle. Stir the chili every 15 minutes for an hour and then add the kidney beans. Return to high simmer and stir in the beans. Reduce the chili once more to a low simmer and cook for another hour stirring every 15 minutes.
• This one takes a while, but it’s worth it.
• Ah, one clue, how to make the best meat sauce ever. Use this recipe
• Same recipe although,
• Remove the chili powder, kidney beans and jalapeno. Everything else stays the same.
• Follow the same method, cook it for 2 hours if you can but 1 hour is still quite good.
• The water is in case you cook it a bit too long and end up with it being thicker than you want. Please remember that both the meat sauce and chili both thicken as they cool and stay thick.