Akaushi Wagyu Chili

Simple, Legendary Wagyu Chili — perfect for winter weekends.

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Yields: 6 servings Prep time: 20 minutes Cook time: 15-20 minutes

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Ingredients:

• 1 lb ground Akaushi Wagyu beef
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (15-oz) can diced tomatoes
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can kidney beans, drained
• 1 (15-oz) can black beans, drained
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne (optional)
• 1 cup beef broth

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Instructions:

1. Brown the Wagyu:
   • Heat a large Dutch oven over medium heat.
   • Add Wagyu and cook until browned, about 5 minutes. Remove excess fat if needed.
2. Build flavor:
   • Add onion, garlic, and red pepper. Sauté until softened.
   • Stir in chili powder, paprika, cumin, salt, pepper, and cayenne.
3. Simmer:
   • Add diced tomatoes, tomato sauce, beans, and broth. Stir well.
   • Bring to a simmer, then reduce heat and cook uncovered for 30–40 minutes, stirring occasionally.
4. Serve:
   • Taste and adjust seasoning.
   • Serve with shredded cheese, sour cream, and chopped scallions.

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Tip

For a richer flavor, cook one day ahead — the Wagyu fat infuses the sauce overnight.

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