Maple Bourbon Wagyu Chili

3 comments by Sal Conca

This recipe was made with one thing in mind - to be the Holy Grail of chili. To do that, we combined proteins from 3 of our most popular programs and elevated them with big balanced flavor from pure maple syrup and bourbon. 

We started with the necessities, 2lbs of high quality American Wagyu Ground Beef. It has a taste and texture difference you'll notice in every spoonful. 

From there we added our tender and uniquely flavored Santa Carota Carrot Fed Filet Tips. This leaner protein adds a great bite to this chili and wouldn't be the same without it.

Last but certainly not least, the absolute best bacon we've had so far. The fat melts like wagyu and tastes like heaven. The Mangalitsa Smoked Loin Bacon is an essential part of what elevates this chili recipe. 

Grab your favorite bourbon, fire up your crock pot, instant pot or Dutch oven and make the best chili you've ever had! For your convenience we've bundled all of the proteins you need for this chili in our Wagyu Chili Flight.

Maple Bourbon Wagyu Chili Ingredients

2lb American Wagyu Ground Beef

8oz Santa Carota Carrot Finished Filet Tips, cubed

1lb Mangalitsa Smoked Loin Bacon, divided

1 tbsp olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 28oz fire roasted crushed tomatoes, with liquid

1 cup beef broth

1/4 cup bourbon of your choice

1/4 cup pure maple syrup

1 15oz can dark red kidney beans, drained

1 15oz can pinto beans, drained

2 tbsp chili powder

2 tsp salt

1 tsp cracked pepper

1/2 tsp cayenne pepper

Toppings for Maple Bourbon Wagyu Beef Chili

Sour cream

Colby jack cheese, shredded

Green onion, diced

Crispy Mangalitsa Smoked Loin Bacon

Jalapeno slices, optional

How to Make Maple Bourbon Wagyu Beef Chili 

  1. Drizzle olive oil in a large stockpot or Dutch oven over medium heat.
  2. Add in the filet tips and cook until outside is browned. Remove and set aside.
  3. Dice 8oz of bacon and cook until crispy, remove that and set aside to drain on a paper towel lined plate.
  4. Add in the onion and garlic and cook until onion is softened. Add in beef and cook until browned and in small pieces.
  5. Stir in tomatoes, beef broth, bourbon, maple syrup, kidney beans, and spices.
  6. Stir in crispy diced bacon and the filet tips. Bring to a boil then cover and simmer on low heat for 35 minutes and up to 2 hours. The longer it cooks the more your flavors will develop. 
  7. Add additional tomato sauce, if needed if chili is too thick.
  8. Place remaining bacon on a baking sheet and cook for 10 mins at 425 degrees Fahrenheit or until crispy to use for topping.
  9. Serve in bowls topped with sour cream, cheese, green onions, and bacon.

3 comments


  • Matt

    Made this yesterday for the Super Bowl with the lady. Incredibly rich and delicious. One of the best chili recipes we ever had. All of the proteins (American Wagyu beef, Carota tips and the Magnalitsa smoked bacon were all-stars. We used Russell’s 10-year reserve bourbon and real Maine maple syrup. We also cut the cayenne pepper in half for starters and then added more throughout the cooking process to dial it in. PRO TIP: Leave the sour cream out altogether (try plain greek yogurt as a substitute) and minimize your cheese. Make sure you give it a healthy pinch of the bacon bits and green onion. Total cook time: 4 hours. Perfection. Thank you, HG for providing this awesome chili protein kit!


  • Holy Grail

    Depending on your portion size at least 8 servings. This chili recipe is very hearty and filling.


  • Larry

    How many servings does this make?


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