Beef Chili

3 pounds of Wolfe Ranch Wagyu beef shoulder cut into medium-large cubes
3 tablespoons olive oil, more if needed
Kosher salt and freshly ground pepper
2 T chili powder
1 T ground coriander
1 T ground cumin
1T sweet paprika
1 T dried oregano
¼ t ground cinnamon
2 white onions, diced
10 garlic cloves, halved
2 canned chipotle peppers in adobo sauce, chopped(more or less depending on your heat preference
1 jalapeno, seeded and chopped
1 t sugar
2 T tomato paste
1-28oz can chopped tomatoes
3 cups shredded sharp cheddar cheese
Chopped chives for garnish
Sour cream for garnish

In a large pot heat olive oil.  Salt and pepper the beef and quicky brown the meat. Add the spices as the beef is browning. Lower the temperature and let the beef cook. Puree the onions, garlic, peppers, jalapeno, sugar and tomato paste and add it to the pot. Increase the heat to medium and add enough water to cover the beef by one inch. Bring to a boil then reduce heat and simmer till the beef is fork tender, approximately 2 hours. Shred the beef with two forks. Adjust seasonings. Serve with the sour cream, cheese and chives.
Serves 6-8

Chinese Short Ribs

2.5 lbs Wolfe Ranch Wagyu short ribs
2 T cooking oil
1 clove garlic crushed
1 slice ginger crushed
1 cup water
2 T vinegar
2 T whiskey
1 T soy sauce
2 t salt
½  t black pepper
2 T cornstarch
2 t sugar
2 T oyster sauce
3 stalks green onion, minced

Heat skillet, add oil, ginger and garlic. Stir fry one minute. Add ribs that have been salt and peppered., brown and cook with water and vinegar till tender.  Add remaining ingredients to short ribs and cook to thicken.
Garnish with green onions and serve.