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.
Provided by Millereg
Categories One Dish Meal
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 630.2, Fat 39.9, SaturatedFat 20, Cholesterol 167.8, Sodium 806.5, Carbohydrate 17.7, Fiber 4.2, Sugar 4.1, Protein 43.3
FANCY FILET MIGNON CHILI
A wonderful new version of an old classic. After trying many chili recipies I have finally came up with the perfect "Fancy Chili". Tender cuts of beef with beans in a delicious sauce that is very flavorful and not too spicy. I like to serve it with tortilla chips and corn bread.
Provided by Raqstar
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 366.6, Fat 15.8, SaturatedFat 5.4, Cholesterol 67.6, Sodium 471.4, Carbohydrate 32.4, Fiber 7.2, Sugar 3.8, Protein 25.2
PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE
Provided by Bobby Flay
Categories main-dish
Time 1h50m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
- Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
DRAGON'S BREATH CHILI
Provided by Guy Fieri
Categories main-dish
Time 2h25m
Yield 10 to 15 servings
Number Of Ingredients 34
Steps:
- Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
- Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
- Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
- Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
- Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
- Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
- Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
- Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.
FANCY CHILI
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.
RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE
This is delicious! From Bobby Flay's Bold American Food. Serve it for guests, they'll be quite impressed. The sauce can be made up to 2 days ahead, so the actual prep time while your guests are there is just the grilling of the steaks.
Provided by Chef 358412
Categories Steak
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
- To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
- For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
- Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
- Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
- Serve each steak with some sauce spooned on top.
More about "filet mignon chili recipes"
FILET MIGNON CHILI | STEAK CHILI RECIPE | RAISE MAGAZINE
From raisemagazine.com
Author Warren Bell
- Liberally season the meat with salt and pepper. Heat a dutch oven or large heavy skillet on medium high. When hot, add a glug of canola oil, then cook the filet chunks until well browned on all sides, about 5 minutes. Remove the meat with a slotted spoon and set aside.
- Add the pancetta and cook until just starting to crisp on the edges. (Feel free to use coarsely chopped bacon instead.) Reduce heat to medium and add the onion. Cook for five minutes then reduce heat to medium low and allow the onions to simmer until golden and soft. (Don’t rush here, the browning of the onions really helps develop their flavor.) Add the garlic and cook for two more minutes.
- Add the meat and all its juices back to the pot. Increase the heat to medium and stir in the corn meal, allowing it to absorb the fluid in the pot and coat everything. Add in all of the spices and again stir to coat.
- Add in the tomato sauce and two cans (28 oz.) of water. Add in the beans. Stir everything to combine. Leave the heat at medium until you get a good bubbly simmer, then reduce to medium low.
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