The PERFECT Chili Recipe | A5 Wagyu and Skirt Steak

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often cheaper.

kidney beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are more nutritious, while pinto beans are usually less expensive.

Cut up the Fresno chilies, leaving the seeds in, along with half a jalapeno pepper and one Serrano pepper.

Add two cloves of garlic and about half a shallot to the blender, along with some olive oil and a splash of water; blend until smooth and set aside.

Cut up one yellow onion and five to six cloves of garlic.

Sauté the chili paste on low heat for about 20 minutes, stirring often to avoid burning.

After about 10 minutes, add a little red wine vinegar to the chili paste for acidity; continue cooking until it reduces by about 30% and turns slightly darker in color, then remove from burner and set aside.

Sauté the chopped yellow onion for about 5 minutes, then add minced garlic and cook until fragrant.

Add the ground beef (70% Japanese A5 wagyu and 30% skirt steak) to the onions and garlic, cooking for about 5 minutes until browned.

Add the fresh chili paste to the beef mixture, then season with salt, pepper, cumin, and brown sugar; stir well.

Add a little red wine for added flavor, followed by tomato paste, and mix thoroughly.

Rip up the fresh tomatoes by hand, ensuring the juices land in the pot, then add them to the mixture.

Add the red kidney beans and Northern beans, along with beef broth, and stir to combine.

Adjust flavors as needed, adding more tomato paste and a mixture of smoked and regular paprika if desired.

Let the chili simmer on low heat for about an hour, stirring occasionally until it reaches your desired consistency.

Serve topped with fresh green onions, avocado, sour cream, and freshly grated cheddar cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary