FILET MIGNON CHILI

I’m going to go out on a limb and say this will be the best chili con carne you have every had! OK…it’s the best chili I have ever made, and I have made hundreds of recipes.

Years ago, I set out to make the beset chili I could. I bought several chili books, including one called “A Bowl of Red” that had tons of recipes. It was before the internet, so I had to rely on books and the library for research.

It was interesting looking into chili cook offs. Recipes run the gamut from basic ground beef chilis to off-what-wall concoctions made with squirrel, possum, even alligator. Some of the recipes used literally dozens of ingredients, a multitude of chiles, and lots of spices, sometimes really unusual. The only thing true “Chili Heads” can agree upon regarding chili competitions is that be made with meat and chiles…no beans! And, by the way, chili cook off judges typically only taste the liquid when judging, not the meat. That method may vary from contest to contest, but that is what I observed.

The photo is this chili served “Cincinnati Chili” style…over spaghetti with a lot of diced onions and cheddar cheese. Authentic Cincinnati chili is made with cloves, all spice, nutmeg, cinnamon, and unsweetened chocolate…something I chose NOT to do at this point. It’s an acquired taste that true “chili-heads” may not sanction. Just guessing.

My Dad, Jim, made a great chili on weekends once a month or so And it was great. But, it was more of a chili soup and contained beans. I still mimic that recipe to this day from time to time.

When I put this recipe together, I wanted to use beef tenderloin. Beyond that, I was game for trying a couple different chiles AND adding a good ground beef. So, I opted for my own grind: brisket and beef short ribs. I also used dried ancho chilis and a guajillo for some heat. The the stove roasted Anaheim green chiles gave it a welcome freshness. Of course, you can adjust the heat by leaving out the guajillo. In reality, this recipe is not real spicy. Leave the seeds in the dried chiles for more heat. And, add thin sliced, fresh jalapenos to garnish.

The filet mignon chunks are seared in a difrferent Dutch oven then seasoned with salt, pepper, cumin, and chile powder. The chili is then added to this pot to finish cooking.

Ingredients:

• 8-10 ounces of filet mignon, cut into 3/4 inch chunks

• 1 tbsp avocado oil

• 1 1/2 pounds of chili grind ground beef (I used a blend of 70% beef short rib, and 30% beef brisket)

• 1 1/2 cups diced onions

• 3-4 garlic cloves

• 2 medium Anaheim green chiles, roasted, skin and seeds removed, rough chop

• 2 medium dried guajillo chiles, seeds removed

• 2 medium dried ancho chiles, seeds removed

• 2 medium dried California chiles, seeds removed

• Kosher salt and black pepper

• 1 (14 ounce) can diced tomatoes

• 2 tbsp tomato paste

• 1 cup beef stock

• 2 cups chicken stock

• 8 ounces Guinness stout

• 1 cup Bloody Mary mix (I use Mr & Mrs. T’s)

• 2 tbsp ancho chile powder

• 2 tsp ground cumin

• 2 tbsp brown sugar

For garnish:

• Shredded cheddar and Monterey Jack blend (50/50)

• Sliced green onions

• Diced tomatoes

• Thin sliced jalapenos (opt)

Directions:

• Remove the stems and seeds from the dried chiles and place them in a heat proof bowl. Cover with boiling water, about 1 1/2 cups. Let them sit for 30 minutes.

• Roast the Anaheim chiles over the stove or in an oven until the skin is blackened. Place them in a plastic bag and let them sit for about 30 minutes until cool enough to handle. When cool, remove the blackened skin and seeds. Rough chop.

• Place the dried chiles with their soaking liquid, the garlic cloves, and the Anaheim chiles in a blender and blend until smooth. Set aside.

• Heat a large Dutch oven over medium high heat and add 2 tbsp of avocado or vegetable oil. When the oil is hot, add the onions and saute for 4-5 minutes, stirring. Crumble in the ground beef and stir to brown for about 5 minutes. Season with salt and pepper.

• Add the tomato paste and stir in for about 2-3 minutes. Add the Guinness and bring to a simmer. Add the diced tomatoes, stocks, chile powder, cumin, and brown sugar and bring to a simmer. Lower the heat and simmer for about 2-3 hours or so until most of the liquid has cooked off. Stir occasionally during this time.

• In a separate large Dutch oven over medium high heat, add 2 tbsp of vegetable oil then add the filet mignon chunks. Let the brown throughly on all sides, but don’t cook all the way through.

• Pour the chile into this pot, scraping the bottom with a wooden spoon. Bring to a simmer, lower the het, and cook about 10 minutes, until the filet mignon is cooked through. TAste and reseason if necessary.