Filet Mignon Chili with Masa Biscuits
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.
Servings: 6 servings
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
Serving: 1 cup · Calories: 806 kcal · Carbohydrates: 88 g · Protein: 27 g · Fat: 39 g · Saturated Fat: 21 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 105 mg · Sodium: 1495 mg · Potassium: 1493 mg · Fiber: 11 g · Sugar: 14 g · Vitamin A: 1848 IU · Vitamin C: 53 mg · Calcium: 300 mg · Iron: 10 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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