Kobe Beef Chili from Oak & Stone

Oak & Stone Kobe Beef Chili

Chef Mike Yoder

Yield: 1.5 Gal

O&S Kobe Chili

Recipe:

  • 1 ounce  Blended Oil
  • 1.5 lb  Ground Kobe
  • 1.5 lb  Ground beef
  • 2 Tbsp  Chopped Garlic
  • 2 cups  Chili Sauce
  • 10 oz  White Onion (medium dice)
  • 8 oz  Poblano Pepper (medium dice)
  • 8 oz  Red Bell Pepper (medium dice)
  • 10 oz  Sweet Potato (medium dice)
  • 2 cups (packed)  Kale (cleaned & roughly chopped)
  • 2 qts  San Marzano Tomato (canned-chopped)
  • 3 cups  Beer ( decent quality Lager or Ale)
  • 1.5 Tbsp  Cumin powder
  • 2 Tbsp  Chili Powder
  • 2 tsp  Cayenne
  • .5 Tbsp  Dried Oregano
  • 1Tbsp  Salt
  • .5 Tbsp  Ground Black Pepper

Procedure:

1) In a large rondo pan over high heat, add blended oil, Kobe and beef.

2) Cook until meat is browned, stirring often to break up the ground pieces.

3) Reduce heat to medium high.

4) Add onion, garlic, peppers, sweet potato, tomatoes, herbs and spices, continue to cook until vegetables are Al Dente.

5) Deglaze the pan with Beer then add in your Chili sauce.

6) On medium heat continue to cook Chili for an additional 15 minutes.

7) Fold in chopped Kale. 

8) Continue to let simmer for 30--45 min for all the flavors to have time to mingle.

8) Remove from heat and enjoy!!