Wagyu Skirt Steak Chili

Warm up with this bold and hearty Wagyu Skirt Steak Chili. Made with tender, flavorful cubes of Wagyu skirt steak, this chili combines smoky spices, juicy tomatoes, and hearty beans for the ultimate game-day comfort food. It's rich, robust, and perfect for feeding a hungry crowd. Customize it with your favorite toppings like shredded cheese, sour cream, or a squeeze of lime, and watch it disappear. 

Serves: 6-8

Ingredients:

• 1.5 lbs Wagyu Skirt Steak, cut into small cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded and minced (optional for extra heat)
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp cayenne pepper (optional)
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup beef broth
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, diced onions, lime wedges

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Wagyu skirt steak cubes and cook until browned on all sides. Remove the steak and set aside.

2. In the same pot, sauté onions, garlic, bell peppers, and jalapeño (if using) until softened, about 5-7 minutes.

3. Add chili powder, smoked paprika, cumin, oregano, and cayenne pepper. Stir well to coat the vegetables in the spices.

4. Pour in the diced tomatoes, kidney beans, black beans, and beef broth. Stir to combine. Return the steak to the pot and season with salt and pepper.

5. Bring the chili to a simmer, reduce the heat to low, and cover. Let it cook for at least 30 minutes (or up to 1 hour), stirring occasionally to prevent sticking.

6. Taste and adjust seasoning if needed. Serve hot with your favorite toppings and enjoy!