Fileundercforchili Recipes

FILET MIGNON CHILI

Filet Mignon Chili image

Provided by Trisha Yearwood

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 31

Ingredients

2 tablespoons olive oil
2 small yellow onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 cloves garlic, chopped
1 pound lean ground beef
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/4 teaspoon cayenne
One 28-ounce can diced tomatoes
One 4.5-ounce tube tomato paste
2 cups chicken stock
One 15-ounce can black beans, drained
One 15-ounce can pinto beans, drained
1 pound filet mignon, cut into 1/2-inch chunks
Cheese Crisps, for serving, recipe follows
Pico de Gallo, for serving, recipe follows
Avocado Mash, for serving, recipe follows
1 cup shredded pepper jack cheese
3 vine-ripe tomatoes, seeded and diced
1 small red onion, finely chopped
1/2 cup packed fresh cilantro, finely chopped
1/2 lime, juiced
Kosher salt and freshly ground black pepper
3 avocados
Kosher salt and freshly ground black pepper
1/2 lime, juiced
1 bunch green onions, green parts only, chopped

Steps:

Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

FILE UNDER C FOR CHILI

File Under C for Chili image

Nothing fancy. Just plain-and-simple-from-my-kitchen-to-yours, wicked easy, Mmmm-Mmmmm good, chili.

Provided by Suzie

Categories Weeknight

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ground beef
16 ounces tomato sauce
1 (14 1/2 ounce) can diced tomatoes and green chilies
1 (6 ounce) can tomato paste
1 cup water
2 (15 1/2 ounce) cans kidney beans, with liquid
1/2 cup diced onion
1/2 cup diced green pepper
1 stalk celery, diced
1 tablespoon olive oil
1 1/2 tablespoons chili powder
1 teaspoon cumin powder
1/4 teaspoon pepper

Steps:

Brown the beef; drain off fat.
In the same pan, saute onions and peppers in the olive oil.
Combine beef, sauted onions/peppers and remaining ingredients in large pot.
Simmer over low heat at least an hour.

Nutrition Facts : Calories 282.8, Fat 11.5, SaturatedFat 3.8, Cholesterol 38.6, Sodium 1057.2, Carbohydrate 28.6, Fiber 7.5, Sugar 7.9, Protein 18.7

FANCY FILET MIGNON CHILI

Fancy Filet Mignon Chili image

A wonderful new version of an old classic. After trying many chili recipies I have finally came up with the perfect "Fancy Chili". Tender cuts of beef with beans in a delicious sauce that is very flavorful and not too spicy. I like to serve it with tortilla chips and corn bread.

Provided by Raqstar

Categories Meat

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons chili powder
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon ground cayenne pepper
1 teaspoon dried oregano
1 lb filet mignon, cut into 1 inch pieces
2 teaspoons vegetable oil
1 lb ground turkey
1 medium onion, chopped
1 (28 ounce) can diced tomatoes, undrained
2 (15 ounce) cans chili beans, divided

Steps:

Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.

Nutrition Facts : Calories 366.6, Fat 15.8, SaturatedFat 5.4, Cholesterol 67.6, Sodium 471.4, Carbohydrate 32.4, Fiber 7.2, Sugar 3.8, Protein 25.2

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