Guinness and Filet Mignon Chili
photo by Linajjac
- Ready In:
- 1hr 30mins
- 1 cup unsalted butter
- 5 lbs ground sirloin
- 1 lb filet mignon, cut into ¼ inch dice
- 2 cups onions, cut into ¼ inch dice
- 1 chili pepper, seeds and veins removed,cut into 1/8 inch dice
- 4 fluid ounces Guinness stout
- 1⁄4 cup flour
- 2 cups crushed tomatoes
- 1⁄4 cup no-added-salt tomato paste
- 4 cups low sodium beef broth
- 1 cup cooked black beans
- 1 cup cooked kidney bean
- 1⁄2 cup chili powder
- 2 tablespoons dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons white pepper
- 1 teaspoon ground cumin
- 2 cups shredded cheddar cheese
- 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.
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! :-)
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.