This hearty and flavorful wagyu beef chili is made with a blend of American wagyu beef and ground pork, along with a combination of homemade chili powder made with dried chile peppers and other seasonings that will tantalize your taste buds. Whether you’re looking for a comforting meal on a chilly night or a dish to impress your friends and family, this recipe is sure to be a hit.
Our Wagyu beef with pork chili is a delicious hearty chili that combines two types of beans with an array of spices, vegetables and tomatoes to create a flavorful and rich bowl of goodness. This chili can be served as-is or topped with sour cream, cheese, jalapenos, green onions—or whatever else you have in mind! The possibilities are endless!
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What is American Wagyu beef?
American Wagyu beef refers to beef that is produced in the United States from cattle that are a cross between Japanese Wagyu and American breeds such as Angus or Hereford. The meat is known for its high marbling and rich flavor. It is often considered a luxury item and is sold at a premium price.
Tips for Making the Best Chili….Ever
Use High-Quality Proteins
Look for organic, grass-fed beef and pasture raised pork. Grass-fed beef and pasture-raised pork are considered to be better for you because they contain higher levels of beneficial nutrients such as omega-3 fatty acids, antioxidants, and vitamins. They are also lower in saturated fat and total fat than their grain-fed counterparts. Additionally, grass-fed and pasture-raised animals are raised in a more natural environment, which can be considered more humane and sustainable.
Brown The Beef Properly
Make sure to brown the beef in small batches, rather than overcrowding the pan. This will allow the beef to caramelize and develop a deeper flavor rather than just “boiling”.
Making your own chili powder will ensure freshness, have a more complex flavor profile and you can control the level of heat. We started our chili powder with whole chile peppers that were toasted. This was key to the complex flavor we were looking for in our chili.
A splash of vinegar or lime juice can help brighten up the flavors in chili.
Cook Low and Slow
Chili is best when it’s cooked over a low heat for a long time. This allows the flavors to meld together and the meat to become tender.
Add Depth and Complexity
While it may sound strange, adding dark chocolate, cocoa powder or instant coffee will add depth and complexity to homemade chili because they have bitter, smoky, and earthy undertones that complement the flavors of the chili. Keep in mind that these ingredients should be used in small amounts and should be added at the end of the cooking process so that their flavors don’t become overpowering.
Why You Should Make Your Chili the Day Before
Making beef chili a day ahead has a few benefits:
Flavor development: Chili tastes even better the next day as the flavors have time to meld together and deepen. This is because the spices and seasonings have more time to infuse the dish and create a more complex flavor.
Convenience: Making chili the day before allows you to plan ahead and have a delicious meal ready to go when you need it. This can be especially helpful if you’re entertaining or have a busy schedule.
Ingredients Needed for Homemade Wagyu Chili
See recipe card for the full ingredient list and exact measurements. See the next section for ingredient substitutions.
- Waygu Ground Beef
- Ground Pork
- Veggies – Onion, Fresh Garlic Cloves, Jalapenos
- Tomato Paste
- Whole Peeled Tomatoes
- Homemade Chili Powder
- Other Spices and Herbs – Cumin, Oregano, Bay Leaves
- Beef Broth
- Bouillon Beef Base
- Beans – Black Beans and Red Kidney Beans
- Worcestershire sauce
- Chipotle Peppers in Adobo
- Optional Ingredients – Maple Syrup, Cocoa Powder, Red Wine Vinegar
- Kosher Salt and Ground Black Pepper
Chili Ingredient Substitutions
Waygu Ground Beef & Ground Pork: You can use other types of ground beef such as sirloin, chuck, or brisket. You can also use ground turkey, ground chicken, or ground venison.
Bacon: You can substitute with diced pancetta.
Jalapenos: Substitute with cayenne pepper or additional chipotle peppers in adobo. If spice is not your think you can use bells peppers or omit altogether.
Whole Peeled Tomatoes: You can use canned diced tomatoes or crushed tomatoes.
Homemade Chili Powder: You can use store-bought chili powder but please don’t!
Beef Broth: Try chicken broth or vegetable broth. You can also use just water since our recipe includes the better bouillon beef paste.
Beans – We also love chili made with pinto beans, navy beans and cannellini beans
Chipotle Peppers in Adobo: These are very spicy so omit if you prefer a milder chili.
Maple Syrup: You can substitute with brown sugar or honey
How to Make Wagyu Beef Chili
In a large Dutch oven over medium-high heat, add 2 tbsp of avocado or non-gmo canola oil. Add ground beef and ground pork to the pot. Break up into small pieces and season with salt and pepper. Cook until browned through. Remove meat from pan and set aside.
Reduce heat to medium low. Cut bacon in 1/2 inch pieces. Add chopped bacon to the pot and cook until crispy, stirring occasionally. This will take about 8 – 12 minutes.
Increase to medium heat and add diced onion to same pot as cooked bacon. If you have a lot of fat left in the pan you can remove some leaving at least 3 tablespoons. Don’t forget that fat means flavor!
Cook until onions become soft, about 3-4 minutes. Add the minced garlic and chopped jalapeno. Cook until garlic is fragrant, about 30-45 seconds.
Add tomato paste and bouillon beef paste and cook for 2-3 more minutes.
Stir in the chili powder blend, cumin and oregano for 30 seconds to one minute.
Deglaze the pan with one cup of water or beef broth, scraping the bits off the bottom of the pan. Simmer for 2-3 minutes.
Add browned beef and pork back to the pan. Give it a good stir until everything is combined.
To the mix add 3 cups of water or beef broth, black beans, red beans, chopped chipotle peppers in adobo, Worcestershire sauce, bay leaves, crushed tomatoes. Stir until well combined.
Bring to a boil over high heat. Once boiling reduce heat to low and simmer uncovered for at least an hour, stirring occasionally.
With around 15 minutes left in the simmer, stir in the optional maple syrup, cocoa powder and red wine vinegar. Adjust seasoning to taste.
Serve warm with desired toppings/garnishes or store leftovers in an airtight container in the refrigerator for up to 5 days.
Suggested Toppings for Your Wagyu Beef Chili
Chili is a hearty and comforting dish that can be topped with a variety of ingredients to add extra flavor and texture. What you choose is totally up to you. Here are some of our favorite chili toppings and garnishes.
- shredded cheddar cheese – Who doesn’t love cheese on chili?!?
- sour cream – Adds a tangy and creamy element.
- green onions – A mild onion flavor with a pop of color.
- diced tomatoes -A fresh and acidic addition.
- fresh jalapenos – Adds a spicy kick!
- sliced avocado – A creamy and rich veggie (actually fruit) full of healthy fats.
- cilantro – Adds a fresh and herbaceous flavor. If you’re not into cilantro give fresh parsley a try.
- lime wedges – Another bright and acidic element.
- diced red onion – Adds a strong onion flavor. To tone down the flavor of raw onions, soak them in cold water for 10-15 minutes.
- diced bell peppers – A crunchy and semi-sweet element.
- crushed tortilla chips or corn chips – Adds crunchiness and texture.
- saltines or oyster crackers – A traditional crunchy chili topping.
- black olives – A salty and briny option.
- hot sauce – Another option to pack in the heat plus it adds additional acidity.
How to Store Chili in the Fridge
- Let the chili cool down to room temperature before storing it.
- Transfer the chili to an airtight container.
- Store the chili in the refrigerator 4-5 days.
How to Store Chili in the Freezer
- Let the chili cool down to room temperature before storing it.
- Transfer the chili to an airtight container or a freezer-safe plastic bag.
- Label the container or bag with the date it was made.
- Store the chili in the freezer for up to six months.
How to Thaw and Reheat Frozen Chili
When ready to use the chili, thaw it in the fridge overnight or place the container or bag in a bowl of cold water. Reheat the chili on the stove or in the microwave, stirring occasionally, until it reaches the desired temperature.
What to do With Leftover Chili
There are many ways to enjoy leftover chili beyond just serving it in a bowl. Some popular options include:
- Chili dogs: Top hot dogs with chili, shredded cheese, and your favorite toppings
- Chili fries: Pour chili over a plate of fries and top with shredded cheese, diced onions, and jalapenos
- Chili mac: Mix cooked macaroni into a bowl of chili, and top with shredded cheese
- Burritos: Fill a burrito with chili, shredded cheese, and other toppings of your choice
- Quesadillas: Spread chili and shredded cheese between two tortillas and grill until crispy
- Nachos: Top tortilla chips with chili, shredded cheese, diced tomatoes, and jalapenos
- Chili grilled cheese: Put chili between two slices of bread with cheese and toast it
- Chili stuffed potatoes: Cut a baked potato open, scoop out the insides, mix with chili and put it back in the skin.
Making homemade chili is a great way to warm up on a cold day and add a hearty and flavorful meal to your recipe collection. This wagyu beef chili recipe is a delicious and comforting dish that features high-quality wagyu ground beef, ground pork, bacon, a variety of fresh veggies, and a homemade chili powder blend. The combination of spices and herbs, along with the tomatoes and beans, gives this chili a rich and robust flavor that will satisfy any craving. Whether you’re looking to impress guests or simply enjoy a comforting meal with your family, this recipe is sure to please. Happy cooking!
Looking for more hearty recipes?
The Best Wagyu Beef Chili…Ever
- 1 pound Wagyu ground beef
- 1 pound ground pork
- 4 strips of bacon
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, diced
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 4 cups beef broth or 4 cups water
- 1 tbsp beef bouillon base
- 1 15- oz can black beans
- 1 15- oz can red beans
- 4 tbsp homemade chili powder
- 2 bay leaves
- 2 tbsp Worcestershire sauce
- 2 chipotle peppers in adobo, chopped
- 18 oz jar of whole peeled tomatoes, crushed by hand or with a potato masher
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp maple syrup, optional
- 2 tbsp cocoa powder, optional
- 2 tbsp red wine vinegar, optional
- In a large Dutch oven over medium-high heat, add 2 tbsp of avocado or non-gmo canola oil. Add Wagyu ground beef and ground pork to the pot. Break up into small pieces and season with salt and pepper. Cook until browned through. Remove meat from pan and set aside.
- Reduce heat to medium low. Cut bacon in 1/2 inch pieces. Add chopped bacon to the pot and cook until crispy, stirring occasionally. This will take about 8 – 12 minutes.
- Increase to medium heat and add diced onion to same pot as cooked bacon. If you have a lot of fat left in the pan you can remove some leaving at least 3 tablespoons. Don’t forget that fat means flavor!
- Cook until onions become soft, about 3-4 minutes. Add the minced garlic and chopped jalapeno. Cook until garlic is fragrant, about 30-45 seconds.
- Add tomato paste and bouillon beef paste and cook for 2-3 more minutes.
- Stir in the chili powder blend, cumin and oregano for 30 seconds to one minute.
- Deglaze the pan with one cup of water or beef broth, scraping the bits off the bottom of the pan. Simmer for 2-3 minutes.
- Add browned beef and pork back to the pan. Give it a good stir until everything is combined.
- To the mix add 3 cups of water or beef broth, black beans, red beans, chopped chipotle peppers in adobo, Worcestershire sauce, bay leaves, crushed tomatoes. Stir until well combined.
- Bring to a boil over high heat. Once boiling reduce heat to low and simmer uncovered for at least an hour, stirring occasionally.
- With around 15 minutes left in the simmer, stir in the optional maple syrup, cocoa powder and red wine vinegar. Adjust seasoning to taste.
- Serve warm with desired toppings/garnishes or store leftovers in an airtight container in the refrigerator for up to 5 days.