Filet Mignon Chili with Masa Biscuits

Filet Mignon Chili is Chili taken up a few notches!
A rich delicious chili with the best biscuits in the world!

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.

filet mignon chili is a luxurious fall meal

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.

You can find new varieties in the spice aisle, and I like to experiment with different ones. I used a mix of regular Chile, Ancho, and Chipotle, all made by McCormick.
Filet Mignon Chili is the ultimate chili!

More mouthwatering chili recipes on the blog ~

filet mignon chili is a luxurious fall meal
3.36 from 14 votes

Filet Mignon Chili with Masa Biscuits

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.
Course Dinner Recipes
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Author Sue Moran


  • 3/4 lb filet mignon cut into small bite sized pieces
  • olive oil
  • 1 Spanish onion chopped
  • 2 hot peppers such as jalapeno or Serrano, sliced, seeds and all
  • 2 mild peppers such as poblano, or cubanelle, seeded and chopped
  • 2 large cloves garlic minced
  • 26 oz canned tomatoes
  • 1 8 oz can of tomato sauce
  • 1 bottle of beer or you can use water
  • 1 heaping tsp cumin
  • 3 heaping tsp chili powder I used a combination of regular, Ancho and Chipotle
  • 1 tsp salt
  • 1 15 oz can of white beans
  • 1/3 cup water
  • 2 Tbsp masa harina
  • sour cream for garnish

Masa Harina Biscuits

  • 1 cup 5 ounces masa harina
  • 1 cup buttermilk
  • 1 Tbsp honey
  • 2 cups 10 ounces flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 12 Tbsp 1 and 1/2 sticks cold unsalted butter cut in pieces


  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin this Filet Mignon Chili!

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. #chili #stew #beef #groundbeef #dinner #comfortfood #beefstew #filetmignon #steakchili #steak

more chili love…

Fire roasted Hatch chile peppers add a special flavor to this classic slow cooked chili.

 Slow Cooked Hatch Pepper Chili

Creamy White Chili made with leftover turkey

 Creamy White Leftover Turkey Chili

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    Leave a Reply

    Please rate this recipe!

  • Reply
    January 4, 2018 at 5:47 pm

    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?

    • Reply
      January 4, 2018 at 6:09 pm

      Not silly at all, I clarified that in the recipe, thanks Debra! You can add the meat back in with the tomatoes.

  • Reply
    [email protected] Creekside Cook
    April 10, 2014 at 6:16 am

    5 stars
    Hi Susan – thanks for sharing this great chili recipe!

  • Reply
    September 27, 2012 at 8:59 am

    5 stars
    thanks for posting.

  • Reply
    July 28, 2012 at 6:49 pm

    Where’s the biscuit recipe? Can’t find the link.

    • Reply
      July 28, 2012 at 7:28 pm

      Duh, found it.

  • Reply
    June 22, 2012 at 4:28 pm

    I am already a follower…is this how I enter the contest? The recipe sounds great, btw…would love a bowl right this second!

  • Reply
    Magnolia Verandah
    June 22, 2012 at 8:45 am

    5 stars
    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!

  • Reply
    June 22, 2012 at 3:06 pm

    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?

    • Reply
      September 16, 2020 at 6:22 pm

      I used chili powder.

  • Reply
    June 22, 2012 at 12:57 pm

    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!

  • Reply
    June 21, 2012 at 7:04 pm

    What a waste of filet mignon

  • Reply
    June 21, 2012 at 5:23 pm

    5 stars
    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

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