Japanese Fusion Chili

"We're an American family who has spent a lot of time in Japan, so have started to incorporate lots of Japanese ingredient substitutions to the basic American style chili recipe. We love the way this recipe is a blend of favors and cultures we love. It pairs well with wine and sake (we can recommend some good ones)."

Prep Time

25 min

Cook Time

2 hours

Paired With

Main Protein



Ground pork and beef blend (turkey is a good US substitute, but requires some more oil) 1.5 lbs, 1, 4 medium, 2 heads, 5 medium, 2 cup, 1 tbsp, 1 tbsp, 1 tsp, 1 tsp, 4 squares, 6, 1/2, garnish, 16 oz, 1, grated onto chili or toasted bread
Yellow or white onion, chopped
Potato, cubed
Head of garlic, chopped
On the vine tomatoes, diced
Buillion-based stock (we like veggie)
Chili flakes
Shichimi pepper mix (flakes)
White pepper powder
Yuzu salt
Japanese curry roux, spicy
Japanese green peppers, chopped
Meiji chocolate/Hershey chocolate bar
Black beans (can) or red beans (Japan, can)
Cheddar cheese (garnish)


1. In a stockpot, saute the pork/beef mix (if turkey, add oil to pan). It will provide enough fat to cook without adding oil to pan. Add chopped garlic, onion and tomatoes to cooked meat, cooking until translucent. Add potatoes and cook quickly to brown, but need not be fully cooked through.

2. Add beer, stock, beans and seasonings (peppers, curry roux, salt) to the pot and bring to just before a boil. Then back off the heat and let simmer for 1.5 hours with lid on.

3. At 1.5 hours mark, raise heat slightly, so small bubbles form in pot, add chocolate to the thickened chili stew. Stir. Once the chocolate is incorporated fully, lower heat to keep the chili warm only.

4. Ideally, let sit/refrigerate overnight, then reheat the following day. If not possible, dish into bowls.

5. Serve with slices of toasted milk bread, ideally topped with melted cheese (cheddar etc).

6. Excellent with a Pinot Noir, and our family loves a Syrah/Shiraz for any meaty meal.