Sunday, September 9, 2012

Filet Mignon Chili - #SundaySupper Tailgate in Style

There isn't much that makes me happier than hosting a great tailgate event. When I became part of the Sunday Supper team, it only made sense to make my first post during their tailgate party! What I have for you today is Filet Mignon Chili served in a food bar setting. I made filet chili for the first time during Super Bowl 2012. We buy our Filet Tenderloins whole and butcher them ourselves. Since I am not a pro-butcher, I am usually left with about 2 lb of Filet Mignon chunks. Since I love steakhouse chili, what could make it better than Filet Chili!

I always feel chili is better when you use your own seasonings instead of a mix. You can control what is put in your food.
Chili Seasoning
Chili Seasoning
Dry Ingredients
4 tablespoons chili powder
2 1/2 tablespoons ground coriander
2 tablespoons dark brown sugar
1 tablespoon Cavenders Greek Seasoning
2 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon ground cayenne pepper
1 teaspoon ground oregano
Reserve 2 tablespoons of the mix for your filet chunks.

Chili ingredients
2 tablespoons olive oil
1 vidalia onion chopped
1 lb ground turkey
1 can or bottle of stout, I used Cigar City Brewery Cubano Espresso but any Guinness or similar stout will work
1 lb filet mignon cut in 1" pieces
1 28 oz can diced tomatoes, drained
1 15 oz can red kidney beans
1 15 oz can black beans
1 4 oz can tomato paste
2 Cups beef broth
Water as needed

In a mixing bowl, take the two tablespoons of chili mix on create a dry rub on your filet chunks. Cover and place into the refrigerator.
  1. Heat your olive oil in a large pan - I use a dutch oven. 
  2. Add chopped onion and saute until translucent. 
  3. Add your ground turkey, brown and drain then add your spices and stout beer. Saute for 5 min. 
  4. Add your tomato paste and drained diced tomatoes. Saute for 5 min. 
  5. Add the beans and 2 cups of beef broth. 
  6. Let simmer for 1 hour, checking frequently to make sure it isn't too thick. Add water as needed for your preferred chili texture. 
  7. After your chili has simmered, cook your filet in a separate pan with olive oil and butter (optional) until it has a nice crust on all sides. 
  8. Add your seared filet into the chili and let simmer for 30 min.
Your filet chili is ready to eat! I like to serve mine in a chili bar - letting my guest create their own chili concoction. A few items I always have are:

Frito's Scoops, diced onion, shredded cheese, macaroni or spaghetti, sliced jalapeno's, sour cream.

Since I am a sissy and can't take the heat, my creation looks like this:
Need more tailgate ideas? Check out this lineup:
The Lineup
Pre Game Warm-ups:

On the Sidelines:
Main Events:
Overtime:
From the Cooler:

44 comments:

  1. Everything in this chili sounds great. How hearty and delicious!

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    1. Thank you! It is a very good chili which you can adjust to your heat preference!

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  2. This sounds like terrific chili! So glad you are joining in for your first #SundaySupper!

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    1. Thank you! I loved that this was my first #SundaySupper. Thank you for being such a great host!

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  3. Hi Megan! Chili sounds awesome for autumn tailgating!

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  4. Great idea to use the filet chunks in the chili instead of ground meat! Justin would love this dish...

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    1. It is a boy approved chili for sure. I use ground turkey for the recipe with the added lean filet chunks. You would like it for sure since it isn't full of ground beef!

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  5. This is one fancy chili! Love the flavors and the addition of stout!

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    1. Thank you! I love cooking w/ this stout. The first few times I used Guinness but when Cigar City came out with the espresso roast, I knew I had to use that instead.

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  6. There is a part of me that says why would you use filet mignon in a chili! And then there is another part of me that says pass that on over to me I NEED a bite. :)

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    1. I hear ya! The filet chunks are the leftover pieces from butchering a whole tenderloin. I love using them in tacos and other dishes you'd never find filet!

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  7. I love all these chili recipes for this week's Sunday Supper! Yours is probably my favourite though because like you, I can't take the heat either! It sounds fantastic and the writing on your plate is adorable.

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    1. Thank you so much! I loved seeing all the different variations on the chili this week for sure.

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  8. I love your chili and the use of the leaner filet! I do wish you would add a url to comments below! See you at #SundaySupper! I will be @fromagechick! :)

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    1. Thanks Susan!! I didn't know you could add url comment backs to blogger. I will look it up for sure. I always thought it was a Wordpress add in.

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  9. Awesome recipe that I can't wait to try! I am so glad you joined #SundaySupper and can tell I am going to love your awesome recipes!

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    1. Thank you Isabel for putting this wonderful group together! What a way to share recipes and memories while meeting new friends. You are awesome!

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  10. Sounds delicious. At first, I was surprised to see filet used, but then it totally made sense-- and sounded great! The more I read, the more I wanted to do this, too!

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    1. Thanks Melanie! Luckily, I have a market where I buy a whole tenderloin super cheap (5.99 a lb). I end up with 8 nice filet steaks and about 1 1/2 lbs of leftover chunks. I love making different recipes with the scraps!

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  11. Wonderful chili recipe! Thanks for sharing it on #ss

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  12. This looks delicious and I cant wait to try.

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  13. I would almost feel guilty about putting tenderloin in a chili. But I think the enjoyment would totally outweigh the guilt. This sounds and looks amazing!

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    1. Hi Heather! Luckily, I should have named this fancy scrappy filet chilli. I have a market where I buy a whole tenderloin super cheap (5.99 a lb). I end up with 8 nice filets and about 1 1/2 lbs of leftover chunks. I love making different recipes with the scraps!

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  14. Looks great! Love the dish too! Perfect for tailgating!

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    1. Hi Karen! Thank you very much! I am in a split household so I have an FSU one too, but that guy doesn't make the photo shoot ;)

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  15. What a thick and hearty chili! And with filet, hello!! Delicious!

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  16. Well, I know most of your comments are about the filet, but I was most interested in the beer you used. I would have one happy husband if I made a chili with something called an espresso beer! Wondering if I can find this Cigar City Brewery around in Las Vegas...

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    1. YAY for a non filet comment :) Do you have Total Wine in Vegas? See if they can order it for you if they don't keep it in stock. This is such a good beer. If your hubby likes Guinness then he will be over the moon for this stuff. I love cooking with it!!

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  17. Wow...another chili recipe for this event! Yummy!

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    1. I know! I was happy to see all of the different variations people have on Chili. That is one of the great things about one pot meals :)

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  18. Wow! Filet mignon in chili- yum! I can't wait to try this chili, and my hubby can't wait to try this chili. Happy #SS!

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  19. Looks yummy ! Who'd have thought you could serve filet mignon like this :)

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  20. Filet mignon w00t! This sounds awesome!

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  21. I love everything you put into this chili and I love your blog name even more!

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  22. Wow this must be some amazing chili! Thanks for sharing!

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  23. You can never have enough chilli recipes in your recipe box. I love your version, Lots of meat!

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  24. With filet, this is like the Cadillac of chili! Looks yummy!

    Jamie @ www.mamamommymom.com

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  25. Best chili ever! Will never make another kind again!

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  26. thanks for posting.

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