Guinness and Filet Mignon Chili

"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."
 
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photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Linajjac photo by Linajjac
photo by John M. photo by John M.
Ready In:
1hr 30mins
Ingredients:
18
Serves:
15
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ingredients

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directions

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

Questions & Replies

default avatar
  1. Sungina S.
    The recipe says 1/2 cup of chili powder. I made this last time, and though the chili was delicious it was WAY too spicy. Was that intentional?
     
  2. M C.1417
    After browning meat in pan how long Should it cook in crockpot?
     
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Reviews

  1. Kirstin in the Couv
    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!!!
     
  2. Patrick K.
    I find it funny that so many people say how much they love this recipe but then go and tell you how they changed it. If you changed it, it isn't the same recipe. Just my two cents. Very nice recipe, it all worked well and tasted great.
     
  3. TamiM
    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!
     
  4. MrsSPheonix
    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! :-)
     
  5. Linajjac
    This was very flavorful. I made mine in 2 crockpots. But I think it’s too much meat. It could easily be good enough with 2 pounds of ground beef. The kids loved it. That’s always a plus. I used chili beans in place of black beans. Thanks!
     
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Tweaks

  1. jsgood
    This was an awesome chili recipe. I made very few changes which included reducing the beef by 2 pounds and adding black beans and garbanzo beans in place of it and I added green pepper and about 8 cloves of garlic and a full beer. I did omit the flour completely.
     
  2. flysistermk
    Try this chili recipe -- it's SO SO good! A couple notes -- we didn't use Filet Mignon, we used Beef Sirloin or something like that -- a good cut of meat, but not Filet Mignon. The chunks of steak really do make a difference, I wouldn't skip that part. Other changes we made involve the tomatoes and beans. The recipe didn't call for enough, in our opinion. So instead of 1 cup each of red kidney beans and black beans, we used 2 cans of black beans, 1 can of red kidney beans and 1 can of white kidney beans. The mix of beans was very good, I'd recommend it. And for the tomatoes, instead of what the recipe called for, we used two 6-oz cans tomato paste, and two 28-oz cans of crushed tomatoes. Again, this is a change we'd recommend. The chili is INCREDIBLY filling, very delicious, and goes a long long way. The recipe as it is on the site is 15 servings, with the changes we made, my husband, daughter, and I ate it for four meals on a ski trip out west, and three meals here at home. That's 21 VERY satisfying servings. Hubby and I each supplemented with one slice of whole grain bread, daughter had 2 slices of whole grain bread with butter. We all had an 8-oz glass of milk to go with, and fruit for after. If you like chili, I'd def try this one out. An hour and a half of cooking will serve you for many days, if you are only cooking for a few. We just put the servings in zip lock bags (one for each day) and chucked them in the freezer.
     

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