Guinness And Filet Mignon Chili Recipes

GUINNESS CHIPOTLE CHILI RECIPE

Steps:

• Heat oil in a big sauce pan or a dutch oven over medium heat; add onion.
• Reduce heat to low, and cook the onion 10 minutes or until tender, stirring occasionally.
• Add bell pepper and cook 5 minutes.
• Add chipotle peppers and garlic, cook one minute.
• Add beef and next 5 ingredients. Stir in beer and simmer about 2 minutes. S
• tir in Worcestershire sauce and next 4 ingredients. Bring to a low boil and reduce heat to medium to medium low.
• Simmer, uncovered, 30-40 minutes.
• Add beans, stir, and continue to simmer until liquid has reduced slightly and the chili has become thicker. (After adding beans, I usually simmer another 30-45 minutes).

FILET MIGNON CHILI

Steps:

• Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
• While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
• Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
• Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
• Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
• Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

FANCY FILET MIGNON CHILI

Steps:

• Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
• Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.

GUINNESS AND FILET MIGNON CHILI

Steps:

• 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.

GOURMET BOURBON FILET MIGNON CHILI

Steps:

• Melt 1/2 of the butter in a large pot over medium high heat. Brown the ground sirloin and filet. Remove the meat and drain off all but 1/4 cup of the remaining fat and add the jalapeno and onion. Cook for 4 - 5 minutes to soften. Add the meat back to the pot and pour in the bourbon whiskey and raise the heat to high and cooked for 2 minutes. Next add the masa and stir constantly for 1 minute. Quickly add the tomatoes, tomato paste and stock and stir. Reduce heat to a simmer and add the beans, chili powder, cumin, salt, pepper and brown sugar. Simmer the chili for 30 minutes uncovered, stirring occasionally. Finally, stir in the remaining butter and the shredded cheddar cheese. Top with more cheese and a dollop of sour cream.