Samurai Mike Mockitori Chili
A beefy chili with an Asian flare. It’s got a medium heat level from the Togarashi seasoning but you can
certainly dial that up or down depending on your spice tolerance. Eat it as is or serve it up over noodles
or rice for a meal fit for your Samurai.















Level of Difficulty: Easy

Serves 8.

Lineup:
2 tablespoons olive oil
2 lbs. sirloin tip roast, cut into small cubes
1 large onion, diced
3 ribs celery, sliced
2 red bell peppers, diced
1 (8 oz.) package sliced mushrooms, shitake preferred
2 cups, bok choy, diced
2 cloves garlic, minced
1 teaspoon Togarashi seasoning (see note)
1 cup teriyaki sauce
2 tablespoons mirin (available in most grocery stores – Asian section)
1 cup low-sodium beef broth
2 cups frozen, shelled edamame

Playbook:
Heat the olive oil in a large stockpot over high heat. Add sirloin and brown on all sides. Add onion,
celery, red bell pepper, mushrooms, bok choy and garlic and sauté for 8-10 minutes. Add  Togarashi,
teriyaki, mirin and beef broth and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in
edamame and heat through.

Note: Togarashi is a Japanese red pepper spice blend. It may contain things like sesame, orange peel,
ginger, etc. in addition to hot red pepper. You can find it in specialty Asian stores. Cayenne pepper
would be a good substitute.

Special Teams:
Sapporo beer
Steamed white rice or udon noodles