Ingredients
-
1
-
5
-
1
-
2
-
1
-
4
-
1/4
-
2
-
1/4
-
4
-
1
-
1
-
1/2
-
2
-
1
Directions
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 , The recipe says 1/2 cup of chili powder I made this last time, and though the chili was delicious it was WAY too spicy Was that intentional?
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Steps
|
1
Done
|
Heat Up Cup of the Butter in a Large Sauce Pot Over Medium High Heat Until Very Hot. |
|
2
Done
|
Add Diced Filet and Cook Until Seared and Browned Around the Edges. |
|
3
Done
|
Add Ground Beef and Cook Until All of the Beef Is Browned Thoroughly. |
|
4
Done
|
Remove the Meat and Set Aside, Draining Off of the Fat (leave the Rest of the Fat in the Pot). |
|
5
Done
|
Add the Diced Onions and Chile Pepper to the Pot and Cook Until Soft, About 3 Minutes. |
|
6
Done
|
Add the Meat Back to the Pot. |
|
7
Done
|
Add the Guinness and Let Boil For 1 Minute. |
|
8
Done
|
Add the Flour and Stir Constantly For 1 Minute. |
|
9
Done
|
Add the Crushed Tomatoes, Tomato Paste and the Beef Stock and Stir Thoroughly. |
|
10
Done
|
Reduce the Heat to a Low Simmer and Add Both of the Beans, the Chili Powder, Cumin, Salt, White Pepper and Brown Sugar. |
|
11
Done
|
Let the Chili Simmer For 30 Minutes, Uncovered, Stirring Occasionally. |
|
12
Done
|
Finish by Stirring in Cup More of the Butter and the Shredded Cheddar Cheese. |
|
13
Done
|
Garnish or Serve With Any of the Following: Sour Cream, Diced Red Onions and Pepper, Shredded Cheddar Cheese, Diced Tomatoes, Fresh Chopped Cilantro. |
