Fancy Filet Mignon Chili Recipes

Steps:

• In a large saucepan, heat the oil over medium heat. Add the garlic and green onions and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar and salt. Bring the mixture to a boil, and then reduce the heat to low. Cover and simmer the chili for 15 minutes.

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.

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.

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. Crumble in the chorizo. Sprinkle with salt and pepper. Cook, breaking up the chorizo with a wooden spoon, until browned, about 3 minutes. Add the red onion and bell peppers and cook until they begin to soften, 3 to 4 minutes. Add the garlic, jalapeno, ancho powder, cumin, smoked paprika and oregano. Cook and stir to coat the meat and vegetables in the spices, about 1 minute.
• Add the tomatoes, beef broth and 2 cups water. Bring to a simmer over medium-low heat, then stir in the black beans and butternut squash. Simmer, uncovered, until the chili is thick and flavorful and the veggies are tender, 30 to 45 minutes.
• Serve the chili with bowls of the toppings on the side for passing at the table.

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.