Real Texas Chili doesn’t include beans or tomatoes, only beef, homemade chile paste, and a few flavourings. It’s what Texans call a “Bowl o’ Red”.  At Roti Roppongi we make ours using freshly diced American beef chuck, our own rendered pure beef lard and a homemade roasted paste of New Mexico & Californian guajillo, pasilla and ancho chiles. Getting these chilis in Japan is perhaps impossible, so we imported them ourselves

You cannot make proper chili with-out proper chilis – of course.

During October we will be offering the Texas chili menu below as part of the annual Tokyo-wide Taste of America Food Promotion. If you have time stop by and try some.

Chili Fries. – 1200 Shoestring fries smothered with chili, sour cream & fresh lime garnish.

Chili Burger – 1800 A Roti Burger topped with a good helping of chili & melted Monterey Jack cheese.

Bowl of Chili – 1600 A bowl of chili, sour cream & lime wedges, warm tortilla chips.


A couple of spoons of top secret chili paste

2 tbsp fresh roasted cumin seeds, crushed

75 ml rendered beef lard

1kg American chuck beef, 3/4 inch diced

1/2 cup Minced white onion

1 tbsp Minced garlic

650ml Strong beef stock

2 tbsp Masa harina cornmeal

1 tbsp dark brown sugar

2  tbsp distilled white vinegar 


Black pepper

How to do it 

1. Puree the chili paste in the blender with the roasted cumin seeds salt and pepper, add a little water so you get a very smooth slightly runny paste, remove from the blender. 

2. Heat a skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two Sides, about 3 minutes per side, reducing the heat if the meat threatens to burn. Transfer to an oven baking dish and repeat with 2 more tablespoons of lard and the remaining beef. Reserve. 

4. Let the skillet cool slightly, and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock and 2 cups water and gradually whisk in the cornmeal to avoid lumps. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. 

5. Add the boiling sauce to the reserved beef, cover the oven baking dish with plastic wrap and aluminium foil and bake for about 2 to 2.5 hours at 160C check the meat after 2 hours if is no really tender, continue to cook until it is. 

6. Once cooked remove from the oven, and carefully remove the meat to a clean pan, reserve 

7. Put the remaining chili sauce in a saucepan, bring to a boil and stir in the brown sugar and vinegar thoroughly and add more salt to taste; gently simmer 10 minutes more. add the sauce to the pan that has the meat in it, and let it stand until cool 

8. Reheat gently as it’s thickened with cornmeal, which burns easily.