Guinness and Filet Mignon Chili

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

If you're not watching your sodium intake, use regular instead of low-sodium ingredients. This recipe is based on chili served at Gallagher'ss Steak House, 228 West 52nd Street, New York City, with just a couple of very minor alterations.

Ingredients Nutrition


  1. Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
  2. Add diced filet and cook until seared and browned around the edges.
  3. Add ground beef and cook until all of the beef is browned thoroughly.
  4. Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot).
  5. Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
  6. Add the meat back to the pot.
  7. Add the Guinness and let boil for 1 minute.
  8. Add the flour and stir constantly for 1 minute.
  9. Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
  10. Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
  11. Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
  12. Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
  13. Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.


Most Helpful

This was one of the best, if not THE best chilis we've ever had!!! Cooked it in the crockpot for about 7 hours instead of stovetop, but it turned out perfectly!!! The filet and ground sirloin together were fab!!!

Kirstin in the Couv December 18, 2002

ABSOLUTELY WONDERFUL! I added just a little more of the Guiness and chili powder, but this was amazing! This will steal the show at our next tailgate!!! Do use the filet if you can, this gourmet chili!

TamiM September 22, 2008

This was SUPERB! I scaled the recipe down & cooked it in the slow cooker. I left out a lot of the butter & salt because I felt it didn't need it. Even scaled down it seemed like a lot of chilli powder, so I cut that back too, but next time I'll be braver. It was not as hot as we'd like which was entirely my fault. The depth of flavors & the lovely rich color make this recipe worth more than 5 stars, & my new favorite way to make chilli. I have used beer in chilli before, but the Guiness really added something special. Thanks Miller for sharing, & thanks to Chef kirstin in oregon for making the recommendation! :-)

MrsSPheonix June 06, 2003

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