"Over the Top" Smoked Wagyu Chili

A bold, smoky twist on classic chili featuring premium Wagyu ground beef, hearty stew meat, and thick-cut bacon.

This rich and flavorful chili combines layers of smoke, spice, and Wagyu decadence. Slow-smoked over low heat, the bacon drippings and rendered beef fat infuse every bite with savory depth. Whether you’re feeding a crowd or craving something cozy with a kick, this recipe brings the heat and the comfort.

Ingredients:

• 1 lb Wagyu Ground Beef
• 1 lb Wagyu Stew Meat
• 1 lb Sugar Cured Bacon
• 1 cup Homemade Wagyu Beef Broth
• 2 tbsp salt
• 4 tbsp chili seasoning of choice
• 1 green pepper
• 1 red pepper
• 1 poblano pepper
• 1 jalapeno pepper
• 2 yellow onions
• 2 cans red kidney beans
• 1 can diced tomatoes
• 2 cans whole peeled tomatoes
• 2 tbsp garlic
• 1 tbsp olive oil

Directions (Smoker Method)

1. Prep the bacon and smoker:
   Chop the bacon into bite-sized pieces and fry in a large pot or Dutch oven until about halfway cooked. Meanwhile, preheat your smoker to 225°F.

2. Sauté the base:
   Dice the yellow onions, green and red bell peppers. Add them to the partially cooked bacon along with the minced garlic and olive oil. Sauté for 5–10 minutes, until the vegetables are softened.

3. Season the meat:
   While the veggies cook, season the Wagyu ground beef with 2 tbsp of your chili seasoning. Season the stew meat with 1 tbsp of salt.

4. Add to the pot:
   Chop the poblano and jalapeño peppers (leave the seeds for extra heat). Add these to the pot along with:

   • Cooked bacon and sautéed veggies

   • Kidney beans

   • Whole peeled and diced tomatoes

   • 1 cup Wagyu beef broth

   • Remaining 2 tbsp chili seasoning

   • Remaining 1 tbsp salt

5. Smoke the meats:
   Place the pot of chili in the smoker. Form the seasoned ground beef and stew meat into loose balls and place them on the grate above the pot. This allows the meat to absorb smoke and the chili to catch the savory drippings. Smoke until the ground beef reaches 145°F internal temperature.

6. Finish the chili:
   Remove the meat from the smoker, chop into bite-sized pieces, and stir into the pot. Increase the smoker temperature to 300°F and cook for another 60–90 minutes to let the flavors deepen.
   Want a thinner chili? Add more beef broth to your desired consistency.

7. Serve and enjoy:
   Spoon into bowls, garnish with your favorite toppings—cheese, sour cream, green onions, or jalapeños—and dig in!

No Smoker? No Problem!

If you don’t have a smoker, you can still enjoy this rich chili:

1. Brown the ground beef and stew meat in a skillet before adding them to the pot.
2. Follow the same steps to build your chili on the stovetop.
3. Simmer on low for 2–3 hours, stirring occasionally, or transfer to a 300°F oven for a hands-off cook.

You’ll miss a bit of that smoky nuance, but with Wagyu and bacon at the base, the flavor will still be incredible.