I saw Filet Mignon Chili on a restaurant menu once and knew I to try it at home. Filet mignon is a splurge, but a little goes a long way in a big pot of chili and makes this classic comfort dish extra special.
This chili features juicy bites of filet, creamy white beans, and a variety of hot, and not so hot, fresh chili peppers.
You can make it with or without a bottle of beer. I like my chili chunky, and I like to see what’s in it, so I don’t cook everything into oblivion. It’s about a 30 minute process from start to finish. Chili powders actually lose potency and degrade over long cooking times, so I think for the brightest flavor you need to keep the cooking short.
Masa harina, or Mexican tortilla flour, is used to thicken the chili
It’s also used to make the biscuits. Masa Harina is different from corn meal or corn flour in that it’s the dried form of ground hominy, specially treated with lime. The biscuits are to-die-for tender and delicious. Masa harina lends an authentic and beautifully subtle corn flavor to things, it’s one of my favorite flours.
You can ladle your chili over a split biscuit, or eat them warm on the side with butter. Either way they really complement the chili. The masa harina gives them a tender moist crumb.
Be sure to use a good, fresh chili powder.
More mouthwatering chili recipes on the blog ~
Filet Mignon Chili with Masa Biscuits
Ingredients
- 3/4 lb filet mignon, cut into small bite sized pieces
- olive oil
- 1 Spanish onion, chopped
- 2 jalapenos, or Serrano, sliced, seeds and all
- 2 poblano peppers, Anaheim or cubanelle, seeded and chopped
- 2 cloves garlic, minced
- 26 oz canned tomatoes
- 8 oz tomato sauce
- 12 oz beer, or water
- 1 tsp cumin
- 1 Tbsp chili powder, I used a combination of regular, Ancho and Chipotle
- 1 tsp salt
- 15 oz canned white beans
- 3 oz water
- 2 Tbsp masa harina
- sour cream, for garnish
Masa Harina Biscuits
- 1 cup masa harina, (5 oz.)
- 1 cup buttermilk
- 1 Tbsp honey
- 2 cups all purpose flour, (10 oz.)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup cold unsalted butter, cut in pieces
Instructions
- Coat the bottom of a heavy stew pot with olive oil. Heat the oil and then brown the meat for a couple of minutes until browned on all sides. Remove to a bowl.
- Add a little more oil to the pan and saute the onions and peppers for a few minutes. Then add the garlic and saute for a minute more.
- Add in the tomatoes, tomato sauce and beer. Stir to combine. Add the meat back into the pan.
- Stir in the spices and bring to a simmer. Simmer for about 15 minutes.
- Add in the beans, and check the seasonings. Let the chili cool and then refrigerate until you are ready. It will benefit from the resting time.
- When ready to serve, bring the chili up to a simmer, and taste. It might need more salt or even more chili powder.
- Mix the water and masa harina together and pour about half into the chili while you are stirring. It will thicken immediately. Add the rest if you want a thicker consistency.
- Serve with sour cream and biscuits.
- To make the biscuits, preheat the oven to 450F
- Line a baking sheet with parchment paper.
- Whisk the masa harina, buttermilk and honey together in a large bowl and set aside.
- Add the dry ingredients to the bowl of a processor along with the butter pieces and pulse about 10 times until the mixture resembles a coarse meal.
- Add the buttermilk mixture and pulse just enough to bring the dough together.
- Turn out onto a floured board and knead about 10 times until the dough is workable. Add in extra flour if it’s too wet.
- Pat into a 9 inch round and cut out about 8 biscuits with a 2 1/2 to 2 3/4 inch biscuit cutter.
- Bake for 5 minutes, until they just start to rise, and then turn down the heat to 400, and bake for another 8 to 10 minutes, until golden.
- Cool on a rack.
Nutrition
Don’t forget to pin this Filet Mignon Chili!
more chili love…
Slow Cooked Hatch Pepper Chili
OK, silly question from an elderly woman just learning to cook. When do you take the filet mignon out of the bowl and put it back in the chili? Did I miss that?
Not silly at all, I clarified that in the recipe, thanks Debra! You can add the meat back in with the tomatoes.
Hi Susan – thanks for sharing this great chili recipe!
thanks for posting.
Where’s the biscuit recipe? Can’t find the link.
Duh, found it.
I am already a follower…is this how I enter the contest? The recipe sounds great, btw…would love a bowl right this second!
I do love a good chilli – never added beer to chilli we always add red wine, which sounds as extravagant as your steak! Like the white beans, I always use red but I never make those biscuits – they are a must next time!
Looks very good. I’ve prepared countless variations on the chili theme, but this one is a new twist. One question: Did you use “chili powder” (the seasoned stuff with herbs, etc.)or unseasoned ground chili pepper?
I used chili powder.
I will definitely be trying this! I love all the flavors you’ve layered in there and also how chunky the chili is. The biscuits look like the perfect accompaniment!
What a waste of filet mignon
That chili has my socks going up and down. It sounds fantastic. Your biscuits also sound delicious. What a treat this meal would be. It’s just gone on my must try list. Have a wonderful day. Blessings…Mary