Surprisingly reasonable for a slightly upscale LA joint. Only issue is ... who the fuck in their right mind would waste actual Wagyu beef in some chili? You can put almost any beef in chili, nobody will notice because it's fully submersed in a stew that tastes like chili. So why use the most expensive beef on the planet for it? Unless it's just fake Wagyu, which tbf, I guess it probably is at that price point. Still a dumb marketing gimmick to anyone that knows anything about beef.

[–] comador@lemmy.world 9 points 5 days ago (2 children)

Restaurants, industry wide have done what Weinerschnitzel has done for decades:

Take the unused/unpurchased cooked meats and put them into a container in the refrigerator. The next day, grind them up and put them in those stews and chillis.

It saves money actually.

[–] Carrolade@lemmy.world 7 points 5 days ago (1 children)

They're not serving Wagyu anywhere else on their menu, that I recall seeing anyway.

[–] comador@lemmy.world 7 points 5 days ago (1 children)

Which means that Chill and probably half that menu is catered by some Restaurant group daily.

[–] Zedd_Prophecy@lemmy.world 2 points 4 days ago

Ghost kitchen.

[–] shalafi@lemmy.world 3 points 5 days ago

Wendy's uses grill scrapings and unsold patties in their chili. And it is the bomb!